Redfish fillet on ribbon noodles (2 persons)

Name: Redfish fillet on ribbon noodles (2 persons)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 7-10 Tbsp For 2 persons; 7-10 Tbsp :; 100 g green ribbon noodles; 7-10 Tbsp Salt; 1 (approx. 300 g) large bunch of spring onions; 2 Redfish fillets (approx. 150 g each); 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 Lemon slices (untreated); 50 ml dry white wine; 150 g Whipped cream; 1 str. tbsp. cornflour; 2 medium-sized tomatoes; 7-10 Tbsp Basil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

7-10 Tbsp For 2 persons
7-10 Tbsp :
100 g green ribbon noodles
7-10 Tbsp Salt
1 (approx. 300 g) large bunch of spring onions
2 Redfish fillets (approx. 150 g each)
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 Lemon slices (untreated)
50 ml dry white wine
150 g Whipped cream
1 str. tbsp. cornflour
2 medium-sized tomatoes
7-10 Tbsp Basil

Directions

1
Cook the pasta in plenty of boiling salted water for about 8 minutes until al dente. Drain, let it drain and put it into an oven
2
Cut spring onions into coarse rings. Wash the fish, dab dry and sprinkle with lemon juice. Season with salt and pepper
3
Heat the oil in a coated pan. Fry the lemon slices and fish on both sides. Remove and put aside. Sauté spring onions in frying oil. Deglaze with white wine and cream and bring to the boil. Stir starch into 2 tablespoons of water until smooth. Thicken the sauce with it. Bring to the boil and season with salt and pepper
4
Cut the tomatoes into slices. Add the fish and lemon slices to the pasta. Pour the sauce over the pasta and bake in the preheated oven (electric cooker: 225 ° C/ convection oven: 200 ° C/ gas: level 4) for about 10 minutes. Serve garnished with basil