Speedy Tomato Pasta With Seabass
How many people resort to a quick tomato pasta dish when you can't work out what else to cook? Us too! But this version takes the classic and has just a couple of small twists that makes it fit for a fancy meal to impress too!
- 1 clove of garlic
- 1 shallot
- 2 bay leaves
- 1 sprig of fresh thyme
- 25 ml olive oil
- 100 ml white wine
- 200 ml passata
- 200 g fregula pasta (or Israelii Couscous)
- 2 tbsp pine nuts
- 2 filets of seabass
- 1 tbsp butter
- 200 g fresh spinach
- 50 g Parmesan
- few basil leaves
Heat The Water
Boil a kettle and use that to fill a saucepan with water, then salt it generously.
Warm a frying pan.
Shallots, Garlic & Herbs
Peel and finely dice the shallot and garlic and strip the leaves off of the thyme.
Fry the shallot with the shot of oil in a saucepan for 3-4 minutes with a lid to soften.
Add in the thyme, garlic and bay leaves for another minute.
Tip the fregula into the salted boiling water for 6-7 minutes until just cooked.
Splash the white wine into the saucepan with the shallot and reduce by half before adding in the passata and heating to a simmer.
Toast the pine nuts in a dry frying pan over a gentle heat for a minute or so whilst you prepare the fish.
Prepare the fish fillets by trimming away any belly fat, scoring the skin, checking for bones and seasoning with salt and pepper.
Remove the pine nuts and leave to one side until later.
Fry the fish fillets in a saucepan, skin-side down, with a little oil and knob of butter for 2-3 minutes so that the skin turns golden and crispy before turning over to finish cooking for the last 30 seconds.
Finish Pasta And Serve
Drain the fregula well and immediately stir into the tomato sauce to cook for another minute alongside the spinach, which will completely wilt down.
Grate plenty of fresh Parmesan into the pan.
Serve a generous bed of the tomato pasta with a fillet of sea bass on top and then finish with a scattering of pine nuts and a few ripped basil leaves.
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