Lemon spaghetti with hake fillet

Ingredients for 4 servings:

• 500g spaghetti
• 4 portions of fish fillet(s) (hake fillet)
• 2 cloves garlic, finely chopped
• 2 lemons, juice
• ½ head of broccoli
• 100 g Parmesan
• 2 tsp pesto verde
• chili
• olive oil
• 1 shot of white wine
• Parmesan
• lemon juice

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 23 minutes

with broccoli and parmesan

Bring water and salt to a boil for the pasta. Cook according to the package instructions, then drain and set aside. Cook the pasta so that it is cooked at the same time as the fish (usually 8 minutes according to the package). Finely chop the garlic, squeeze the juice of 2 lemons, wash the broccoli, and trim only the very tips to get the smallest florets possible. Sauté the garlic and broccoli florets in olive oil. Then deglaze with a splash of white wine and add the Parmesan cheese, pesto, and lemon juice. Season with salt and chili and finish with a generous splash of olive oil. Add the cooked pasta to the sauce and mix well in a large pan or saucepan. If using frozen hake, cook it, uncovered, in olive oil in a pan with a lid for about 15-18 minutes. Fresh hake will cook in less time. Sprinkle the cooked hake with a little salt and drizzle with lemon juice. Place a hake fillet on each of the pasta nests and sprinkle with Parmesan cheese.