Sicilian fish pasta
Sicilian fish pasta
Garlic, capers, olives, courgette & lemon
Ingrediënten
Serves 2 | total 15 minutes
- 250 g fresh lasagne sheets
- 1 courgette
- 2 cloves of garlic
- ½ a bunch of flat-leaf parsley 15g
- 6 green olives stone in
- 2 x 150g white fish fillets skin off, pin-boned
- 1 heaped teaspoon baby capers
- 2 lemons
Instructies
- First up, get prepped.
- Stack up the lasagne sheets and, using a large sharp knife, carefully slice into very fine strips.
- Chop the courgette into fine matchsticks or coarsely grate it.
- Peel the garlic and finely slice with the parsley, stalks and all.
- Crush and destone the olives, tearing up the flesh.
- Cut the fish into 1cm chunks.
- Put a large non-stick frying pan on a high heat with 1 tablespoon of olive oil.
- Go in with the garlic, parsley, olives and capers, stirring regularly until the garlic is lightly golden.
- Toss in the fish and courgette and cook for 3 minutes.
- Alongside, cook the pasta in boiling salted water for 3 minutes, then use tongs to drag it straight into the frying pan, letting a splash of pasta cooking water go with it.
- Toss over the heat for just 30 seconds, squeeze in the lemon juice, season with black pepper, drizzle with 1 tablespoon of extra virgin olive oil, and serve right away.
