John Myers
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Tortelli – Fish Pan
The perfect tortelli – fish pan recipe with a picture and simple step-by-step instructions.
Tortelli – fish pan
- 4 Frozen fish fillets
- 1 Zucchini
- 1 Pair Olives, seasoned green
- 1 bag Tortelli “Ricotta & Tomatoes”
- Salt, gourmet pepper
- 2 tbsp Lemon juice
- 1 Onion
- 1 Clove of garlic
- 2 tbsp Oil
- 150 ml Water
- 1 tbsp *Gemüsesalz aus Resten
Tortelli – fish pan
- Take the fish fillets out of the package and place on a plate to emerge. Then season with salt, gourmet pepper and lemon juice. Peel the onion, clove of garlic, put in a lightning chopper, finely chop. Wash and clean the zucchini, cut in half lengthways and cut into fine slices.
- Put the oil in a pan and heat it up. Add the onion and garlic mixture and sauté briefly. Add the zucchini slices, tortelli, olives (halved), water and vegetable salt from the leftovers. Let everything cook for a few minutes.
- Cut the seasoned fish fillets into strips and fold them in. Let cook here for a few more minutes. Season again with salt and gourmet pepper, season to taste. Then place on two deep plates and serve immediately!
- * Link: vegetable salt made from leftovers
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