Yellowfin sole with caper dressing

Name: yellowfin sole with caper dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g farfalle pasta, bag 500 g; 6 el olive oil; 400 g yellowfin sole fillet (bag of 750 g, freezer), thawed; 1 egg beaten; 2 el bread crumbs; 2 x 300 g Broccoli in small florets and stem into slices; 1 lemon; 2 tl capers jar 100 g; 2 tl baking paper jar 100 g

A tasty recipe. The main course contains the following ingredients: fish, farfalle (pasta, bag 500 g), olive oil, yellowfin sole fillet ((bag 750 g, frozen), thawed), egg (beaten), breadcrumbs, broccoli (in small florets and stalk in slices), lemon, capers (jar 100 g) and baking paper (jar 100 g).

Ingredients

Directions

Cook the farfalle al dente according to the instructions on the package. Preheat the oven grill to the highest setting. Cover the oven baking sheet with aluminum foil, brush with 1 tbsp oil. Place the fish fillets on the baking sheet and sprinkle with salt and pepper. Brush them with the egg, sprinkle with the breadcrumbs and drip 1 tbsp oil over it. Fry the fish fillets about 10 cm under the hot oven grill for 8-10 min. Until crispy and done. Slide the baking tray down a shelf if the fish fillets color too quickly.
In the meantime, cook the broccoli in a little water with a little salt in 4-5 minutes. Mix the broccoli with the farfalle and 1 tbsp oil. Season with salt and pepper.
Halve the lemon and press 1 half out. Cut the other half into 4 parts. Beat a dressing of the rest of the oil, the lemon juice, the capers and pepper and salt to taste. Divide the broccoli paste with the fish fillets over 4 plates. Drizzle the fish with the caper dressing and serve with a lemon wedge.