Red Bream Pasta Salad

Ingredients

• 500 g pasta (e.g., casarecce)
• Salt
• 200 g thick split beans (fresh or frozen)
• 1 small zucchini
• 1 baby fennel
• 1 clove garlic
• 3 tbsp olive oil
• 120 ml dry white wine
• 250 g red bream fillet
• 1 untreated lemon (zest and juice)
• pepper (ground)
• 1 sprig basil
• 2 sprigs thyme

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Add the beans during the last 3-4 minutes of cooking. Drain and rinse with cold water.

2. 2.

   Wash, trim, and dice the zucchini. Wash, trim, and slice the fennel into thin strips. Peel and finely mince the garlic. In a hot pan, sauté the fennel, zucchini, and garlic in 1 tbsp oil for 1-2 minutes. Deglaze with wine and simmer for another 1-2 minutes.

3. 3.

   Pat the red bream fillet dry, cut into bite‑sized pieces, and toss with lemon zest. Season with salt and pepper, then let it cool slightly in a bowl.

4. 4.

   Combine the cooled fish with the sautéed vegetables, then add the pasta and beans. Stir in the remaining olive oil, lemon juice, salt, and pepper to taste. Serve chilled or at room temperature.