- 5 ounces white fish (pieces firm, such as monkfish)
- 1 lemon (zested and and juiced)
- 1/4 cup olive oil
- 1/3 cup basil (1 tbsp chopped)
- 2 tablespoons parsley (chopped)
- 2 red chilies (finely chopped)
- 13 ounces spaghetti
- 1/2 cup vegetable oil
- 2 tablespoons capers
- 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.
|Calories760Calories from Fat410|
|% DAILY VALUE|
|Calories from Fat410|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Silvia C. 2 Mar 2016
Very tasty, but I did modify it. I used cod and added a dash of sriracha to the noodles to replace the red chiles. It gave it a good kick! I need to practice the basil frying. I didn't want to use so much oil. Maybe that's why it turned brown. It did crisp up though. I added roasted veggies on the side to round out the meal. Delicioso!