Nemo in a spaghetti net

Ingredients for 2 servings:

• 2 portions of fish fillet(s) (pollock or redfish), frozen or fresh
• 250 g pasta (spaghetti or spaghettini)
• 1 zucchini, thinly sliced
• 1 onion(s), finely chopped
• 2 tomatoes, finely diced
• ½ bell pepper(s), red or yellow, cut into strips
• 1 tbsp tomato paste
• 1 lemon(s)
• 50 g cheese (frappe cheese)
• 2 tbsp flour
• 1 tbsp butter
• salt and pepper
• Sauce thickener
• 400 ml vegetable stock
• Sugar
• basil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fish fillet with vegetables and spaghetti

Preheat the oven to 180°C fan/convection oven. Clean, acidify, and salt the fish fillet, then coat in flour and lightly fry in butter. Thinly slice the zucchini (grate is best). Finely chop the onion and cut the bell pepper into strips. Remove the fillets from the pan and place them in a baking dish. Sprinkle with cheese, arrange the zucchini slices evenly over the fish, and arrange a few strips of bell pepper on top. Season again with a squeeze of lemon, salt, and pepper. Place the dish in the preheated oven and bake for about 10 minutes. Meanwhile, cook the spaghetti. Finely dice the tomatoes, slice any leftover zucchini into strips, and dice the bell pepper. Sauté the onion in the same pan as the fish. Add all the vegetables, including the tomato paste. Deglaze with vegetable stock and bring to a boil briefly. Season with basil, sugar, and salt and pepper, if desired, and thicken with a little sauce thickener. Drain the spaghetti and add it to the sauce. Briefly mix and serve on deep plates. Remove the fish fillet from the oven and place it on top of the spaghetti.