Basil And Lemon Fish With Spaghetti - cooking recipe

Ingredients
    4 x 5 oz pieces firm white fish, such as monkfish
    1 None lemon, zested and and juiced
    1/4 cup olive oil
    1/3 cup basil, 1 tbsp chopped
    2 tbsp parsley, chopped
    2 None red chilies, finely chopped
    13 oz spaghetti
    1/2 cup vegetable oil
    2 tbsp capers
Preparation
    Place the fish in a shallow bowl. Combine the lemon zest, juice, 1 tablespoon of olive oil, chopped basil, parsley and chili in a bowl and pour over the fish. Turn the fish to coat.
    Cook the spaghetti according to package instructions; drain.
    Meanwhile, heat the vegetable oil in a small saucepan over a medium heat, until a cube of bread sizzles on contact. Add the whole basil leaves and fry for 5 seconds, until crisp. Drain on a paper towel.
    Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Remove the fish from the marinade, reserving the marinade. Cook for 2 mins each side, until golden. Remove from the pan.
    Add the marinade and capers to the same pan and cook on high for 1 min. Add to the warm spaghetti with the remaining olive oil and season to taste, then toss to combine.
    Divide the spaghetti between serving plates. Top with a piece of fish. Top with fried basil to serve.

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