Fish casserole with tagliatelle

Ingredients for 3 servings:

• 300 g tagliatelle pasta
• 300 g tomatoes
• 500 g redfish fillet(s) or pollock fillet
• 3 tbsp lemon juice
• 1 onion(s)
• 1 tbsp olive oil
• 100 g tomato paste
• 250 ml red wine, dry
• 250 ml water
• 3 tsp cornstarch
• 1 tbsp vegetable broth, granulated
• Salt and pepper, black
• garlic powder
• fish seasoning
• basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quick recipe for every day

Cook the tagliatelle in plenty of salted water until al dente, drain, and rinse. Then set aside. Peel the tomatoes and slice them. Wash the fish fillets, pat them dry, drizzle with lemon juice, and let them stand for 10 minutes. Pat the fish dry again with kitchen paper and sprinkle with fish seasoning. Grease a casserole dish. Add half of the pasta, spread the tomatoes on top, and season with salt and pepper. Place the fish on top of the pasta and cover with the remaining pasta. Dice the onion and fry in oil. Briefly fry the tomato paste. Deglaze with wine and water. Let it simmer for a while, then season with salt, pepper, basil, garlic powder, and instant broth. Mix the cornstarch with a little water to thicken the sauce. Pour over the ingredients in the dish and bake the casserole in a preheated oven at 200 degrees Celsius for about 40 minutes.