Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta
Vegetables
Sea bream
How it's done
Pasta
Cook the pasta in boiling salted water until just al dente. Drain the pasta.
Vegetables
Heat a dash of oil in a non-stick frying pan. Reduce the heat, stir fry the courgettes, aubergines and peppers for approximately 3 mins. per batch. Remove and set aside. Add a dash of oil to the same pan. Add the onion and garlic, sauté for approx. 2 mins. Add the tomato puree and thyme, cook briefly. Return the tomatoes to the pan with the reserved vegetables, season, cover and simmer for approx. 5 mins. Mix the pasta in with the vegetables.
Sea bream
Heat the oil in a non-stick frying pan. Season the fish fillets, fry (skin side down) for approx. 3 mins. Turn the fillets, fry for approx. 1 min., cut them in half and plate up on the fregola sarda.
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