Tagliatelle with perch, butter and sage

Ingredients

For 1 serving

• Egg pasta70 g
• Perch140 g
• Butter8 g
• Fresh sage3 g
• Lemon zest1 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, fish,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile check the perch fillets for bones, pat them dry with kitchen paper and season lightly with salt.
3. In a wide frying pan melt the butter over medium-low heat with the fresh sage leaves for 1–2 minutes, until the butter foams and the sage is crisp.
4. Lay in the perch fillets and cook for 2 minutes per side over medium heat, until golden and the flesh is opaque; break them into pieces with a fork right in the pan.
5. Meanwhile add the egg tagliatelle to the water and cook for the time on the packet, usually 3–5 minutes, until al dente.
6. Drain them, keeping a small ladle of the cooking water, and toss them in the pan with the perch, grated lemon zest and a splash of water for a minute, until glossy; finish with black pepper.