Aglio e olio e pesce (Garlic, oil and fish pasta)

This fishy twist on the traditional aglio e olio (garlic and oil) pasta is super fast and a really light fish pasta. Check out your supermarket for quality frozen fish fillets such as flathead or hoki fillets, as they are a good alternative to fresh fish in this dish. They are often located in the freezer near the deli sections of the supermarket.

AGLIO E OLIO E PESCE

Prep: 10 mins
Cook: 20 mins
Serves: 2

Ingredients

• 160g / 5 oz of spaghetti or spaghettini
• 60ml / 3 tbsp of extra virgin olive oil
• 2 cloves of garlic, crushed or grated
• 1 tsp of salt (iodised)
• 180g / 6 oz of flathead fish, cubed
• ½ red chilli (finger sized), finely diced
• 80ml / 4 tbsp of lemon juice
• 4 sprigs of flat leaf parsley, finely chopped

Method

1. Boil some water in a medium saucepan and cook the pasta as per packed instructions, set aside a small amount of the pasta water before draining and set aside.
2. Heat the oil on a medium heat and fry the garlic until fragrant (not coloured).
3. Add the fish and the salt and fry for about 3–4 minutes.
4. Add the chilli, lemon juice, parsley.
5. Add the cooked pasta and stir to combine.
6. Adjust the seasoning (more lemon or more salt) and add a little of the pasta water to loosen the pasta if required.
7. Serve immediately.

TIP
This recipe is best cooked in smaller batches (max 2 serves) as it is hard to get the consistency of lemon, chilli, garlic and fish throughout the dish.