Redfish on ribbon noodles with creamy tomato sauce

Name: Redfish on ribbon noodles with creamy tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small onion; 1 TEASPOON + 2 tablespoons oil; 1 package (370 g) Tomato sauce with herbs; 100 ml Vegetable broth; 300 g wide ribbon noodles; 7-10 Tbsp Salt; 600 g Redfish fillet; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 75 g Double cream cream cheese with herbs; 7-10 Tbsp Chili Flakes; 7-10 Tbsp dried chopped parsley; 7-10 Tbsp flat leaf parsley

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small onion
1 TEASPOON + 2 tablespoons oil
1 package (370 g) Tomato sauce with herbs
100 ml Vegetable broth
300 g wide ribbon noodles
7-10 Tbsp Salt
600 g Redfish fillet
7-10 Tbsp Pepper
2 TABLESPOONS Flour
75 g Double cream cream cheese with herbs
7-10 Tbsp Chili Flakes
7-10 Tbsp dried chopped parsley
7-10 Tbsp flat leaf parsley

Directions

1
Peel and finely chop the onion. Heat 1 tsp. oil in a pot. Sauté diced onion for about 2 minutes, then add tomato sauce and stock. Simmer the sauce for about 5 minutes
2
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the fish, dab dry and season with salt and pepper. Turn fish in flour, tap off excess flour
3
Heat 2 tablespoons of oil in a coated frying pan. Fry the fish for approx. 5 minutes while turning. Stir cream cheese into the sauce and season with salt and pepper. Drain the pasta and add to the sauce. Shortly before the end of the cooking time, sprinkle fish on both sides with chilli flakes and dried parsley. Arrange fish and noodles on plates and garnish with parsley