A quick and tasty weeknight meal for two people. This simple pasta dish is packed full of fresh as well as zesty flavours.
Buttery goodness combined with a touch of spice.
- Filotea Spaghetti alla Chitara – 200g
- 2 x Chapman’s Seabass Fillets
- Longley Farm Luxury Jersey Butter – 100g
- 2 x Small Fresh Chillies – Diced
- 3 x Cloves of Garlic – Diced
- 1 x Tablespoon Fresh Parsley – Diced – Extra for garnish
- ½ Tablespoon Fresh Dill – Diced
- 1½ x Tablespoons Lemon Juice
- Olive Oil
- Sea Salt & Pepper
Defrost your fish the night before.
Put a pot of water on medium-high heat with a pinch of salt and when this comes up to a rolling bowl add your dried spaghetti, making sure to keep an eye on it.
In the meantime, heat up a pan on medium with a glug of olive oil.
Pat dry your seabass fillets with kitchen roll on both sides, you want to get out as much water as possible.
Pan fry your fillets skin side down, flipping over half way through cooking. Break them up into sizeable chunks in the pan.
Once your fish is fully cooked and there is a nice crisp to it, place it aside somewhere where it’ll stay warm.
To your hot pan (the one used for the fish) add your butter, garlic and chillis and add back onto the heat on a low- medium.
Cook this off for a few minutes or until fragrant and add your lemon juice and about 1/4 of a cup of your pasta water and combine.
Add in your fresh parsley and dill and season to taste with salt and pepper.
Once combined add in your pasta, tossing with tongs until your pasta is fully coated in buttery goodness.
Serve quickly with a sprig of fresh parsley.