INGREDIENTS
400g farfalle pasta
800-900g frozen white fish fillets (defrosted before)
3 onions (sliced)
75-100g unsalted butter
¾ cup fresh or frozen parsley (chopped)
1 tbs Vegeta (vegetable seasoning)
METHOD
Fry onions on butter for a while, add Vegeta and parsley. Place fish on the top of onions, fry on both sides turning fish very gently.
In meantime cook pasta in salty water and drain.
Serve to the plates.
Serve 4 people.
- It can be served also with “Mashed Potatoes” instead of pasta.
