|1 x 280 g||Sea Harvest Extra Chunky Classic|
|6 thick slices||mozzarella cheese|
|oil — for frying|
|1 medium||onion — chopped|
|1 tbsp||dried oregano|
|2 sprigs||fresh rosemary — picked and chopped|
|2 tbsp||red wine vinegar|
|2 x 400 g||canned chopped tomatoes|
|1/4 cup||fresh basil — chopped|
|salt and black pepper|
|200 g||linguine (or spaghetti)|
|4 small leaves||fresh basil|
Preheat the oven to 200 ºC.
Lay frozen Sea Harvest Extra Chunky fillets onto a baking tray. Place into the oven to cook for 15 minutes. When there is about 5 minutes of cooking time to go, lay 3 slices of mozzarella on top of the Extra Chunky fillets and set the oven to grill. Grill until the cheese has melted and is bubbling. The same process can be followed in an airfryer, cooking to the recommended time.
Set a medium-sized pot over medium heat. Add a glug of olive oil and add the onions; fry until they soften and start to colour. Add the tomato paste, garlic, oregano and rosemary and fry for 2 minutes until fragrant. Deglaze the pan with the red wine vinegar, then add the tomatoes and water. Bring to a boil, then reduce the heat and simmer until the mixture has thickened and the liquid has reduced by about half. Remove from the heat and season to taste, then add the chopped basil leaves.
Fill a large pot ¾ full with water then season generously with salt. Place it over high heat and bring to a boil. Add the pasta and cook until al dente. Drain the pasta, then drizzle with olive oil and toss. Take one cup of the tomato sauce and toss it through the cooked pasta to coat.
Dish up a generous portion of pasta, then top with a cheesy Extra Chunky fillet. Spoon some more sauce over, garnish with some sprigs of fresh basil and serve.