Spaghetti With Fish And Zucchini

Preparation:

Preparation: Trim the courgettes and cut them into slices. Pass the cod fillets and swordfish through an electric food processor until you obtain a homogeneous mixture. Salt and pepper it and make many small meatballs, the size of a walnut. Mince the onion with the clove of garlic and let the mixture dry in a pan in which you have heated three tablespoons of oil. Wet the sautéed with the dry white wine, then add the meatballs, the shelled and washed prawn tails and the oregano. Add salt and pepper, put the lid on and cook over low heat for a few minutes. Meanwhile, heat the remaining 3 tablespoons of oil in a pan and cook the courgettes, which must remain crunchy. Boil the spaghetti and drain them al dente. Place them in a bowl and season with the fish sauce and zucchini. Sprinkle them with the chopped aromatic herbs and transfer them onto an aluminum sheet already spread out on the oven plate. Cover with a second sheet and close to form a packet. Finish cooking in a preheated oven (250 degrees) for 5 minutes.