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Add a photoServings: 4
Ingredients
- 4 x 150g perch fillets
- 1 x salt and pepper
- 1 pch plain flour
- 1 x little oil for frying
- 600 gm fresh spaghetti cooked and seasoned
- 300 ml onion sauce (qv) mixed salad leaves dressed in vinaigrette (qv)
- 2 x tomatoes skinned deseeded and diced
- 2 Tbsp. fresh chives minced
Directions
- Season the perch and flour the skin side only
- Fry the perch skin side first in a little oil till crispy then turn over
- Divide the pasta into 4 equal parts.
- Pile the pasta into 4 x 10cm diameter pastry rings and fry in a little oil till golden brown and crispy to create the base.
- Heat the onion sauce.
- PresentationPlace a pasta base in the centre of each bowl crispy side upwards.
- Top with the fish and pile the salad leaves on top of which.
- Surround the centrepiece with the tomatoes and chives.
- Spoon the sauce around.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 4 servings | |
| Calories 732 | |
| Calories from Fat 33 | 5% |
| Total Fat 3.85g | 5% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 531mg | 22% |
| Potassium 1134mg | 32% |
| Total Carbs 121.12g | 32% |
| Dietary Fiber 6.6g | 22% |
| Sugars 4.81g | 3% |
| Protein 50.18g | 80% |
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