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Pangasius fillets with zucchini
Creamy tagliatelle with pangasius fish fillets with zucchini and red pesto.
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Ingredients
Directions
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Make sure the fish is defrosted. Sprinkle the flour on a plate. Cut the pangasius fillets into pieces of approx. 5 cm.
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Dab them well dry, rub them with the fish herbs and roll them through the flour.
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Cook the tagliatelle according to the instructions on the packaging. Heat the oil in a frying pan and fry the fish for 4 minutes per side.
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Cut the zucchini into slices and fry in the rest of the oil for 3 minutes. Add the pesto and the cream and bring it to the boil while stirring.
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Drain the tagliatelle, divide it over plates and scoop the zucchini in the pesto cream sauce. Put the fried pangasius fillets there.
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Nutrition
575Calories
Sodium39% DV935mg
Fat35% DV23g
Protein62% DV31g
Carbs20% DV59g
Fiber16% DV4g
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