Crispy fish with Lemon basil pasta

Sea Harvest
4 servings Prep: 10 mins, Cooking: 30 mins
Rate this recipe
This dish is ideal for a midweek meal that is fuss-free and ready in 30 minutes. Tasty, quick and nutritious, what more could you want?

By Independent Contributor April 20 2023
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Ingredients (11)

1 x 400 g Sea Harvest Oven Crisp Lightly Lemon
300 g farfalle pasta — or corkscrew pasta
2 tbsp basil pesto
2 tbsp olive oil
2 garlic cloves — finely grated
juice and zest of 2 lemons
To Serve
200 g frozen peas — baby; steamed
10 g fresh basil — roughly chopped
1/4 cup grated parmesan — optional
salt and pepper to taste
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Preheat the oven to 200 ºC.

Lay frozen Oven Crisp fillets onto a baking tray. Place into the oven to cook for 18-20 minutes until golden and crunchy. Alternatively cook in an air fryer for the recommended time.


Half fill a large pot with water and season well with salt, Place over high heat, bring to a boil and add the pasta. Cook the pasta for 2 minutes less than stated on the packaging. Drain the pasta, reserving one cup of the pasta water.

Set a large frying pan over medium heat. Add the hot pasta to the pan along with the basil pesto, olive oil and garlic. Stir fry for a minute to combine then add half a cup of the reserved pasta water. Stir fry or toss the pasta for a minute to emulsify the oil and pasta water. Add more water if needed, the pasta should be coated and glossy. Add the lemon juice and zest and toss once more to combine, then remove the pan from the heat. Add in the steamed peas and mix to combine.

To Serve

Portion the pasta into bowls, top each with chopped basil leaves. Add a fillet of golden Oven Crisp Lightly Lemon and finish with a sprinkle of grated Parmesan. Serve immediately.

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