The Northern Express Herald
Fresh pasta is always my first choice for this fish dish, but mid-week, dry pasta from the cupboard is just as good. A squeeze of lemon is the perfect finish.
PAN-FRIED FISH WITH FETTUCCINI
Serves 4
2 Tbsp olive oil
2 cloves garlic, sliced
Zest of ½ lemon
1 cup cream
¼ cup white wine
6 stalks broccolini, sliced thinly
2 cups rocket leaves
1 Tbsp butter
500g white fish fillets, cut into pieces
350g fettuccini, cooked
1 cup grated parmesan
Juice of ½ lemon
Salt and freshly ground pepper to taste
Extra parmesan to garnish
- Heat the oil in a large frying pan. Add the garlic and cook for 1 minute. Add the lemon zest, cream and wine and bring to a simmer. Add the broccolini and cook for 3 minutes until just cooked. Fold in the rocket. Season with salt and pepper.
- Heat the butter in another pan and cook the fish. Set aside.
- Add the cheese and lemon juice to the sauce.
- Place the hot fettuccini into bowls. Place on the fish and spoon over the sauce and vegetables. Garnish with a little parmesan.