Noodles with white fish & citrus
Serve with a green salad – we like mango vinaigrette dressing on ours
Prep: 15 minutes Cook: 10 minutes Serves: 6-8
- 6 Tbsp olive oil
- ½ tsp orange oil
- Zest of 1 lemon
- 1 clove garlic, peeled and crushed gently
- 2 small dried chiles or ¼ tsp chimayo chile
- 12-18 olives, sliced (I use leftover ones that aren’t good for snacking anymore)
- Salt & black pepper to season
- 10-12 oz dry angel-hair pasta
- ¾ lb white fish (cod works), cut into half-inch cubes
- 4 Tbsp lemon juice
- 1 heaping Tbsp dry parsley
- Bring a large pan of water to a boil for the pasta.
- Cut the fish into half-inch cubes.
- In a large deep pan, put olive oil, zests, garlic, chile, olives and a little black pepper. Turn the flame to the lowest you can for now.
- When the water boils, add salt, and put in the pasta. Set the timer for 2 minutes less than the shortest time called for on the box.
- When the timer rings, scoop out 1C of the pasta water and turn off the heat.
- Turn up the heat (to your normal sauté setting) on the oil, and put in the fish.
- Stir the fish for 30 seconds, trying to get a little color on all sides.
- Using tongs, transfer the pasta into the pan with the oil and fish. As soon as you have finished transferring all the pasta, turn off the heat, but leave the pan on the burner.
- Swish the fish, oil and pasta around for a minute or so, until the fish is cooked.
- Add the cup of pasta water, parsley, and lemon juice and give one quick stir or toss.
- Serve immediately with tongs. There will be some liquid in the pan, but any leftover pasta will absorb it. If there is no leftover pasta, feel free to spoon it over the plates. A little Parmesan grated over it wouldn’t be wrong, either.