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🍝 Zanderfilet on Radicchio-Thyme Pasta

583 kcal · 30 min · 4 servings

Ingredients

• 200 g whole wheat spaghetti
• salt
• 1 red onion
• 500 g radicchio
• 2 sprigs thyme
• 4 tbsp olive oil
• 200 ml non-alcoholic red wine
• pepper
• 2 tbsp liquid honey
• 4 zander fillets (150 g each; with skin)

Instructions

1. 1. Cook the pasta according to the package instructions in plenty of boiling salted water for 9 minutes until al dente; then drain in a sieve and let it drip off.
2. 2. Meanwhile, peel the onion, cut it in half and slice it. Remove the outer leaves of the radicchio, halve it, wash it, cut out the cores, and slice the leaves. Wash the thyme, shake it dry, and chop it finely.
3. 3. Heat 2 tablespoons of oil in a skillet. Sauté the onion for 4 minutes over medium heat. Add the wine and let it reduce slightly. Then add the radicchio and cook for another 5 minutes. Season the radicchio-onion mixture with salt, pepper, honey, and thyme.
4. 4. In the meantime, rinse the zander fillets, pat them dry, and make several diagonal cuts in the skin. Heat the remaining oil in a skillet. Fry the fillets skin-side down over medium heat for 4 minutes until crispy. Then flip and cook the flesh side over low heat for another 3 minutes.
5. 5. To serve, arrange the radicchio vegetable and pasta on plates. Season the zander fillets with salt and pepper and place them on top.

Nutrition per serving

• kcal: 583
• Protein: 44 g · Fett/Fat: 14 g · Carbs: 68 g