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Sicilian Fish Pasta

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Serves: 4

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Prep: 5 mins

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Cook: 10 mins

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Kcal pp: 418

Ingredients Jump to method

Fruit & Veg

2 lemons

2 courgettes

4 garlic cloves

1 bunch fresh parsley


Fish

4 skinless white fish fillets


Dairy & Chilled

500g fresh tagliatelle pasta


Condiments

2 tsp capers


Pantry

Salt and pepper

Olive oil

Method

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 and cook for 3 minutes, or cook according to packet instructions.


Use tongs to transfer the pasta directly to the other pan. Squeeze the juice from lemons 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!

Method

Nutritional Data Per Portion

Energy

418 kcal

Total Fat

11.6 g

Saturated Fat

2.33 g

Carbohydrates

47.47 g

Sugar

5.96 g

Fibre

5.78 g

Protein

33.8 g

Sodium

59.27 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

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