Ingredients
- Serves 2
- Drizzle extra-virgin olive oil plus a good glug
- 1 clove garlic, grated
- 1 bulb fennel, herby tops removed and reserved
- ½ leek, sliced thinly, washed well, drain
- Pinch salt
- 2 fresh fish fillets, scaled and pinboned (gurnard, red cod, monk fish)
- 1 lemon, zested
- Splash white wine
- Freshly ground black pepper
- 1 red chili, seeds removed and finely chopped
- Fresh pasta – spaghetti, linguine
Vendors
Tags
Fish-seafood
Pasta with fish, fennel and chili
Method
- Put the drizzle of olive oil into a hot, thick-bottomed, high-sided pan
- Grate in the garlic and fennel and soften, then add the leek, saute, but do not brown
- Add the salt then lay the fish fillets, skin side up, on top
- Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing
- Put in a good glug of olive oil, some pepper and the chili
- Turn the heat down and add the juice from 1/2 the lemon and some fennel tops
- Meanwhile cook the pasta in boiling, salted water until al dente or as directed on the packet
- Gently toss the pasta and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops
Comments
Fennel is high in vitamins A and E, calcium and potassium. Fennel and ginger make a good digestive tea -steep the fresh leaves with a bit of sliced ginger for 5 minutes in boiling water, and enjoy!
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