Sea Harvest Kingklip cuts with linguine pasta
|600 g||fish — kingklip, cuts|
|500 g||pasta — linguine|
|15 ml||fresh chillies — 573|
|1||fennel — baby, finely sliced|
|250 g||rosa tomatoes|
|2||garlic — cloves, crushed|
|2||red chilli — deseeded and finelt chopped|
|45 ml||fresh Italian parsley — finely chopped|
|lemon — juice only|
|freshly ground black 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
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.