Sicilian Fish Pasta
Prep: 5 mins
Cook: 10 mins
Kcal pp: 418
Ingredients Jump to method
Fruit & Veg
4 garlic cloves
1 bunch fresh parsley
4 skinless white fish fillets
Dairy & Chilled
500g fresh tagliatelle pasta
2 tsp capers
Salt and pepper
Begin by preparing a large saucepan of boiling salted water.
Grate the courgettes, finely cut the garlic and parsley, saving some leaves for later. Then cut the white fish fillets into 1cm chunks.
Heat a drizzle of olive oil in a pan over medium heat. Add the garlic, parsley and capers, and stir for a couple of minutes until the garlic is golden.
Next, add the grated courgette and fish, and cook for 3 minutes.
Then add the tagliatelle to the saucepan of boiling salted water and cook for 3 minutes, or according to packet instructions.
Once the fish is cooked through and the tagliatelle is ready, use tongs to transfer the pasta directly to the other pan. Slice the lemons in half and squeeze the juice into the pan catching any pips. Then season with salt, pepper, and a splash of olive oil and toss together.
Serve between four bowls and scatter over the remaining parsley leaves!
Nutritional Data Per Portion
This nutritional information is provided as a courtesy and is an estimate only. Read full details here.