Monkfish Roulade with Pasta and Tomato Salad

Try this delicious pasta dish:

1. cut peppers in half, remove seeds and place skin side up on a baking sheet. Cook in a heated stove on the middle rack at 150 degrees for half an hour. Remove the skin later.

Clean zucchini and melanzani, cut lengthwise into 10 slices about 3 mm thick. Finely dice the garlic. Heat 8 tbsp olive oil with the garlic in a frying pan and fry the zucchini and melanzani slices in batches on both sides. Season with salt and pepper.

3. Spread 1 layer of zucchini slices slightly overlapping on a piece of aluminum foil (45×30 cm) to form a rectangle (approx. 25×20 cm). First place the slices of melanzana, then the peppers on top. Season monkfish with salt, season with pepper and place on the long end of the vegetable rectangle.

Roll up tightly with the foil to form a roulade, close tightly (like a candy). Leave to cool for 1 hour.

Blanch (scald) tomatoes, rinse, skin, quarter and seed.

Cook pasta in boiling salted water until al dente, drain in a colander and place in a suitable bowl.

5. Cut 15 basil leaves into tender strips. Finely dice garlic and shallots and sauté in hot olive oil. Extinguish with vinegar and mix into pasta with basil and tomatoes. Season with salt and chili spice. 6.

6. cut the roulade in the foil with the electric kitchen knife in 4 pieces on the

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