Spaghetti with fish and zucchini
Instructions
Check the zucchini and cut into slices.
Passed the fillets of cod and swordfish at the electric mixer until the mixture is homogeneous.
Salt, pepatelo and cut into many small meatballs, the size of a walnut.
Chop the onion with the garlic and saute the chopped in a pan where you did heat three tablespoons of olive oil.
Wet the mixture with the dry white wine, then add the meatballs, shrimp tails shelled and washed and the oregano.
Add salt and pepper, put the lid on and cook over gentle heat for a few minutes.
Meanwhile you heat the remaining 3 tablespoons of oil in a pan and cook the courgettes, which must remain crisp.
Boil and drain spaghetti al dente.
Place in a bowl and add the fish sauce and zucchini.
Sprinkle with the chopped herbs and transfer it on an already expanded aluminum foil on the oven.
Cover with a second sheet and close to form a bag.
Finish cooking in the oven already warm (250 degrees) for 5 minutes.
Ingredients and dosing for 4 persons
- 300 g of type pasta spaghetti
- 150 g of fresh prawn tails
- 200 g of zucchini
- 100 g of cod fillets
- 100 G = = Swordfish
- 20 g of onion
- 6 tablespoons of olive oil extra virgin
- 1 clove of garlic
- Oregano
- 1 tablespoon of chopped herbs
- 1/2 cup of dry white wine
- Salt
- Pepper