Preparation

Ingredients (4 pers)

• 2onions
• 6 red bell peppers
• 6 tablespoons (olive) oil
• 2-4 teaspoons paprika powder
• 4 teaspoons Italian herbs
• 1 can diced tomatoes without salt
• 400 grams whole wheat spaghetti
• 2 small zucchinis
• 400 grams pangasius fillet
• Pepper to taste

Preparation

1. Clean the onions and bell peppers. Cut the onion into small pieces and the bell peppers into cubes.
2. Heat 1 tablespoon of oil in a pan and cook the onion and bell pepper for 3-4 minutes.
3. Add the bell pepper powder, Italian herbs, and diced tomatoes, and let the mixture simmer for another 15 minutes.
4. Cook the spaghetti in plenty of water according to the package instructions.
5. Wash the zucchini and slice it diagonally into pieces using a (cheese) slicer. Lightly brush the zucchini slices with oil and cook them in a hot grill pan for 4-6 minutes, until they have nice brown grill marks. Turn them halfway through.
6. Cut the fish into cubes and season with pepper. Cook the fish in the remaining oil for 5 minutes until it's cooked and browned.
7. Puree the pepper mixture with a hand blender to make a sauce.
8. Drain the spaghetti and stir the pasta into the sauce. Top with the grilled zucchini slices and fish cubes.