Seezungenfilet with Tagliatelle and Cherry Tomatoes

Ingredients

• 400 g tagliatelle
• Salz
• 3 zucchini
• 250 g Cherry Tomatoes
• 4 large seezunge fillets (≈120 g each)
• Pfeffer
• 3 EL lemon juice
• 2 EL olive oil
• 1 EL Butter
• 50 ml vegetable stock
• 150 g crème fraîche
• 1 handful parsley

Instructions

1. 1.

   Cook the tagliatelle in boiling salted water until al dente, drain and set aside. Meanwhile wash the zucchini and shave thin slices with a paring knife. Wash the tomatoes.

2. 2.

   Wash the seezunge and pat dry with paper towels. Season with salt and pepper, drizzle with 2 EL lemon juice. Heat olive oil in a pan. Sauté the tomatoes and zucchini for 3–4 minutes while stirring. Add the noodles and warm on low heat for 2–3 minutes. Season with salt and pepper.

3. 3.

   Meanwhile melt butter in a non‑stick pan and brown the seezunge fillets on both sides for 2–3 minutes each. Remove from pan and keep warm.

4. 4.

   Deglaze the fish pan with vegetable stock and remaining lemon juice, stir in crème fraîche and simmer for about 2 minutes while stirring. Season with salt and pepper. Plate the seezunge fillets and top the noodles with tomatoes and zucchini. Garnish with smooth parsley.