Cape Whiting steaks with lnguine pasta

Recipe from: 11 October 2012
fish and pasta

Ingredients 9
Servings 1
Minutes 00:10


Serving Change
  • 500
    Cape Whiting steaks
  • 500
    linguine pasta
  • 15
    olive oil
  • 1
    pack baby fennel - finely sliced
  • 250
    Rosa tomatoes
  • 2
    cloves garlic - crushed
  • 2
    red chillis- deseeded and finely chopped
  • 45
    Italian parsley - finely chopped
  • Juice of 1 lemon



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 colour.

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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