Cook pasta as per
instructions on packaging.
Heat a teaspoon of olive oil
in a frying pan and gently fry fennel until soft, and still maintains its green
Place Rosa tomatoes in a
foil-lined roasting tray. Season well
with pepper and roast in an oven at 200°C until soft.
Heat remaining olive oil in
a small saucepan. Add garlic and chilli. Remove from heat, add parsley, and
season with lemon juice pepper.
Pan-fry the fish steaks. Once all ingredients are
cooked, toss the linguine with the tomatoes, fennel and garlic herb sauce. Serve with the fish.
Reprinted with permission of Sea Harvest.
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