Pike-perch fillet with pesto spaghetti

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3.8 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 TABLESPOON Pine nuts
  • 75 g Parmesan (piece)
  • 3 Garlic cloves
  • 1 collar Basil
  • 8 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 stem(s) Thyme
  • 600 g Pike-perch fillet (with skin)
  • 300 g Spaghetti

Directions

  1. 1

    Roast pine nuts in a pan without fat while turning. Take out and let cool down. Grate cheese finely. Peel garlic. Wash basil, shake dry. Pluck off leaves. Coarsely chop 2 cloves of garlic and basil.

  2. 2

    Puree both with pine nuts and 3 tablespoons of cheese in the universal chopper or with a hand blender, gradually adding 6 tablespoons of oil. Season to taste with salt.

  3. 3

    Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash the thyme, shake dry and pluck the leaves. Finely chop 1 clove of garlic. Rinse fish and pat dry. Cut the skin several times with a sharp knife, then cut the fish into 8 pieces.

  4. 4

    Cook the pasta in boiling salted water according to the instructions on the packet. Heat 2 tablespoons of oil in a coated frying pan. Season fish with salt and pepper and fry on the skin side for about 2 minutes. Turn, add garlic and thyme and fry over medium heat for about 3 minutes.

  5. 5

    Drain the pasta, mix with pesto. Serve with the fish. Add the rest of the parmesan.

Nutrition Facts

KCAL
690 kcal
CARBS
56 g
FATS
30 g
PROTEINS
45 g