Pasta with fish is a good variation on the theme of much-beloved naval pasta. Solely on this case, as an alternative of minced meat, fried fish fillets are used. The dish seems to be scrumptious and simple to organize. Nice lunch or fast dinner.
Prepare dinner: 25 minutes
- Pasta – 140 g
- Fillet of pollock or different fish – 150 g
- Carrots – 0.5 pcs.
- Bulb onions – 0.5 pcs.
- Sunflower oil – 60 ml
- Salt to style
- Floor black pepper – to style
- Season the fish fillet with salt and pepper on each side.
- Warmth 40 ml of sunflower oil in a frying pan and fry the fish fillets on each side till tender. The fish is fried shortly, actually 4 minutes on either side over excessive warmth. Don’t overcook it to maintain the fish dry.
- Switch the seared fish to a plate and use two forks to separate into small items.
- Peel the onions and carrots. Reduce the onion into cubes. Grate the carrots on a rough grater.
- Pour the remaining oil into the pan the place the fish was fried, warmth it up, and fry the carrots and onions over excessive warmth for 5-7 minutes, stirring often.
- Boil the pasta in salted water till tender (see the directions on the bundle), then discard in a colander and let the water drain.
- Switch the fish to the fried greens.
- Switch the pasta right here.
- Fry the paste with fish and greens over medium warmth for one more 5 minutes, stirring, then take away the pan from the range.
- Naval pasta with fish is prepared. Serve scorching.