Sea bass with mushroom and herb pan

Ingredients for 2 servings:

• 200 g mushrooms, brown
• 150 g chanterelles
• 150 g zucchini
• ½ bunch parsley, flat
• ½ bunch sage
• 2 fish fillets, sea bass fillet (full portion)
• 1 tbsp olive oil
• 250 g ribbon noodles (filling portion)
• salt and pepper
• 100 ml white wine, dry

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

WW-suitable, 9* per portion

Clean and halve the mushrooms, or quarter them depending on their size. Wash the chanterelles, drain well, and halve them. Cut the zucchini into pieces, wash the parsley and sage, and pick off the leaves. Rinse the sea bass fillets and pat dry. Sear them in olive oil in a wok or pan until crispy on both sides. Remove from the pan and keep warm in the oven (approx. 100°C) wrapped in aluminum foil. Cook the tagliatelle pasta in salted water according to the package instructions. Fry the mushrooms, chanterelles, and zucchini in the fat for about 3 minutes, stirring, and season with salt and pepper. Roughly chop the herbs, add them, and deglaze with the white wine. Place the fish on top of the vegetables and cook everything together with the lid on for about 5 minutes. WW-9P (meat and pasta are considered a filling portion)