Fish Fillet with Vegetable Spaghetti

Ingredients

• 200 g carrots (2 carrots)
• 400 g small zucchini (2 small zucchinis)
• 1 Shallot
• 50 g spaghetti
• Salt
• 1 large tomato
• 3 tbsp balsamic vinegar
• 4 tbsp olive oil
• Pepper
• 300 g sea bass fillets (2 fillets)
• 5 tbsp Lemon juice

Instructions

1. 1.

   Wash and peel carrots and zucchini, spiralize into long strips. Cut 2 tbsp of the vegetable strips into small cubes.

2. 2.

   Peel shallot, finely dice it, and mix with remaining vegetable cubes.

3. 3.

   Cook spaghetti in boiling salted water according to package instructions until al dente.

4. 4.

   Meanwhile, blanch tomato over hot water, drain, cool, peel. Cut into quarters and deseed.

5. 5.

   For the dressing combine vinegar, oil, salt, and pepper.

6. 6.

   Rinse sea bass fillets under cold water, pat dry. Season with salt, pepper, and lemon juice.

7. 7.

   Place vegetable noodles in a steamer basket, lay fish on top, steam over simmering water for about 6–8 minutes.

8. 8.

   Mix vegetable noodles with spaghetti, season with salt and pepper, drizzle some dressing, and roll half of each with a long fork.

9. 9.

   Distribute tomato quarters and vegetable cubes onto two plates. Arrange fish on tomatoes, place vegetable noodles on top, and drizzle remaining dressing.