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🍝 Turbot Roulades on a Bed of Green Pasta

739 kcal · 30 min · 4 servings

Ingredients

• 3 unpeeled limes
• 0.5 bunch chives
• 2 tbsp pine nuts
• 8 flounder fillets (kitchen-ready, skinless, approx. 90 g each)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 200 ml dry white wine
• 400 g green tagliatelle

Instructions

1. 1. Rinse the limes under hot water.
2. 2. Grate the zest of one lime finely and squeeze out the juice.
3. 3. Cut the remaining limes into wedges.
4. 4. Wash the chives and shake them dry.
5. 5. Cut the chives into small pieces.
6. 6. Toast the pine nuts in a pan without fat until golden brown.
7. 7. Remove the pine nuts from the pan and set them aside.
8. 8. Wash the fish fillets and pat them dry with a kitchen towel.
9. 9. Season the fillets with salt and pepper.
10. 10. Sprinkle the fillets with the lime zest.
11. 11. Drizzle the fillets with some lime juice.
12. 12. Roll the fillets up tightly.
13. 13. Secure the rolls with toothpicks.
14. 14. Heat oil in a hot pan.
15. 15. Fry the fish roulades on all sides until golden brown.
16. 16. Deglaze the pan with wine.
17. 17. Let the rolls cook through over medium heat.
18. 18. Cook the pasta in boiling salted water.
19. 19. Drain the pasta and let it drain well.
20. 20. Divide the pasta among individual bowls.
21. 21. Place two fish roulades on top of the pasta.
22. 22. Sprinkle the toasted pine nuts over the dish.
23. 23. Serve the roulades garnished with chives and lime wedges.

Nutrition per serving

• kcal: 739
• Protein: 67 g · Fett/Fat: 15 g · Carbs: 72 g