Pollock fillet wrapped in bacon with zucchini and tagliatelle pasta and pesto

Ingredients for 2 servings:

• 125 g pollock fillet(s) or other fish, e.g. zander
• 6 slices of bacon
• e.g. lemon juice
• 1 zucchini
• 200 g tagliatelle pasta
• 150 ml cream
• 2 spring onions
• 100 g cocktail tomatoes
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• salt and pepper
• 2 tbsp herbs de Provence
• 50 g tomatoes, dried in oil
• 3 tbsp oil from the tomato jar
• 6 basil leaves
• 1 garlic clove(s)
• 1 tbsp pine nuts
• 1 tbsp Parmesan
• 1 shot of water
• 1 shot of white wine
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the fish fillet into six long pieces, season lightly with salt and pepper, drizzle with lemon juice, and wrap each with a slice of bacon. Cut the zucchini into ribbons using a vegetable peeler. Bring water to a boil, cook the pasta, and add the zucchini noodles shortly before the end of the cooking time. Drain. For the pesto, puree all ingredients with an immersion blender. Slice the white parts of the spring onions into thin rings and the green parts into 1cm pieces. Heat oil in a pan and fry the white rings, then set aside. Next, briefly sauté the halved cocktail tomatoes, toss with the balsamic vinegar, and also set aside. Then, fry the coated fish fillets in the pan until crispy on both sides. Return the pasta and zucchini noodles to the pot, heat briefly with the pesto, cream, herbs, white and green spring onions, and season with salt and pepper. Place pasta in soup bowls and serve nicely with the fish and tomatoes.