Sea Harvest Kingklip cuts with linguine pasta

Recipe from: 11 October 2012
fish and pasta

Ingredients 10
Servings 1
Minutes 00:10


Serving Change
  • 600
    Sea Harvest Kingklip fillet cuts
  • 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
  • Pepper



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 and pepper.

Pan-fry the Kingklip. Once all ingredients are cooked, toss the linguine with the tomatoes, fennel and garlic herb sauce. Serve with the Sea Harvest Kingklip cuts.

Reprinted with permission of Sea Harvest.




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