in Recipes

Chili salmon on tagliatelle

updated

Spread the love

Ingredients for 4 servings:

  • 800 g fish fillet(s) (pollock fillet)
  • 1 bunch of parsley
  • 2 garlic cloves
  • 2 chili peppers
  • 2 tbsp oil
  • 6 m.-large tomato(s)
  • salt and pepper
  • 500 g tagliatelle pasta
  • salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the pollock, pat dry, and cut into large cubes. Wash the parsley, shake dry, and finely chop. Peel the garlic, wash the chili peppers, finely dice both, and sauté with the parsley in the hot oil. After two minutes, add the fish and sauté for about 12 minutes, turning carefully every now and then. Wash the tomatoes, cut into small cubes, and add to the pan with salt and pepper. Let it cook for another five minutes. Meanwhile, cook the pasta in salted water until al dente, drain, divide between warmed plates, and arrange the fish on top.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Millet and zucchini casserole

Cocoa-hazelnut sponge cake