Ling & Tomato Pappardelle
Flash-fried white fish, macerated tomatoes and ribbons of fresh pasta - a 20 minute dinner that tastes like a long lunch on the coast.
Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes
INGREDIENTS
600g white fish (ling or cod), cut into 12cm chunks (to flake apart later)
1 tbsp extra virgin olive oil (for fish)
2 cloves garlic, crushed
1 large ox heart tomato (equivalent to 2 large regular tomatoes), cut into 2cm chunks
1 tbsp extra virgin olive oil (for tomatoes)
1 tbsp fresh oregano, finely chopped
2 tsp red wine vinegar
500g fresh lasagne sheets, sliced into 1.5cm ribbons
salt, for seasoning
black pepper
METHOD
In a bowl, mix the fish chunks with the first measure of olive oil and the crushed garlic, and season well. Cover and set aside.
In a serving bowl, combine the tomato chunks, remaining olive oil, oregano and red wine vinegar. Allow to macerate for 10 minutes, then crush slightly.
Heat a frying pan until very hot and flash fry the fish for 1-2 minutes until just cooked through. Transfer the fish and pan contents to the serving bowl with the tomatoes.
Meanwhile, boil salted water in a large pot. Using a crinkle ravioli cutter, slice the lasagne sheets into ribbons. Boil for approximately 1.5 minutes.
Immediately transfer the pasta to the serving bowl with the fish and tomatoes. Toss to emulsify the sauce, adding pasta water as needed until thick and rich.
Serve immediately, drizzling with extra olive oil, pan juices and freshly cracked black pepper.
HINTS
Freshly cracked black pepper really lifts this dish.
Try adding a pinch of chilli flakes for a subtle heat.
Experiment with different fresh herbs for a unique twist.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 7500 kJ (1790 cal)
Protein: 145 g
Fat: 45 g
Saturated fat: 8 g
Carbohydrate: 190 g
Sugars: 14 g
Fibre: 12 g
Sodium: 1600 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.