Fresh pasta is always my first choice for this fish dish, but mid-week, dry pasta from the cupboard is just as good. A squeeze of lemon is the perfect finish.
Ingredients
| 2 Tbsp | Olive oil |
| 2 | Garlic cloves, sliced |
| ½ | Lemons, use zest and juice |
| 1 cup | Cream |
| ¼ cup | White wine |
| 6 stalks | Broccolini, sliced thinly (Main) |
| 2 cups | Rocket leaves |
| 1 Tbsp | Butter |
| 500 g | White fish fillets, cut into pieces (Main) |
| 350 g | Fettuccine, cooked (Main) |
| 1 cup | Grated parmesan cheese, plus extra to garnish (Main) |
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Directions
- Heat the oil in a large frying pan. Add the garlic and cook for 1 minute. Add the lemon zest, cream and wine and bring to a simmer. Add the broccolini and cook for 3 minutes until just cooked. Fold in the rocket. Season with salt and pepper.
- Heat the butter in another pan and cook the fish. Set aside.
- Add the cheese and lemon juice to the sauce.
- Place the hot fettuccine into bowls. Place on the fish and spoon over the sauce and vegetables. Garnish with a little parmesan.
