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Spaghetti with Fish, Broccolini and Cherry Tomatoes

April 17, 2014 by Liliana Leave a Comment

An easy weeknight meal, this dish takes a small amount of fish and stretches it to feed a whole family.

Fresh, vibrant, fast and good for you. It’s a light way to eat a plate of spaghetti and get the family eating fish for dinner without it being battered and deep fried.

 

Spaghetti with Fish, Broccolini and Cherry Tomatoes
Cuisine: Italian
Author: Liliana Battle
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
Succulent bite sized pieces of fish come to life combined with garlic, lemon and chilli with some pan roasted baby tomatoes and tender Broccolini.
Ingredients
  • 200gm (about two fillets) of fresh fish, skinned and boned (I used Cod)
  • Salt
  • Pepper
  • Olive Oil
  • 1 punnet Baby Roma or Cherry Tomatoes
  • 2 anchovies (from a can or jar)
  • 2 garlic cloves, finely chopped
  • 1 tsp chilli flakes, or
  • 1 red chilli, seeds removed, finely chopped
  • Finely grated rind of 1 lemon
  • Juice of 1 lemon
  • ½ bunch (a handful) of fresh parsley, finely chopped
  • 1 bunch Broccolini, trimmed, cut into thin florets
  • 250gm spaghetti
Instructions
  1. Heat 1 tblspn olive oil in a saucepan over med – high heat and cook the fish very quickly on each side until just cooked (around 1 minute or so per side). Remove and set aside.
  2. Fill a large pot with water and bring to the boil. Add a good pinch of salt and the spaghetti. Stir a little as it softens so the strands don’t stick together. Cook as per packet instructions, or until al dente (just cooked). When it is about a minute away from being ready, add the broccolini. Cook until the spaghetti is cooked and the broccolini is tender. Drain, reserving a cupful of the pasta water.
  3. Meanwhile, add ½ cup olive oil to a clean frypan. Add the tomatoes and cook over medium heat until tomatoes start collapsing, around 3 minutes. Add the anchovies and stir for another minute. The anchovies will melt into the oil. Then add the garlic and chilli and stir for a minute, or until you can smell the garlic aroma.
  4. Add the drained pasta and broccolini to the frypan, moving quickly to incorporate the oily sauce into the pasta. Add the lemon rind, lemon juice, parsley and fish. Carefully combine all the ingredients over a medium heat. If the spaghetti seems dry, add a little of the reserved pasta water.
  5. Remove from the heat and serve. If you like it hot, add a little more chilli.
3.5.3226

 

Filed Under: Pasta/Risotto

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Welcome

Hi. I’m Liliana. Welcome to my little Italian kitchen under the Australian sun. Here you’ll find recipes that come from my Italian roots mixed with the multicultural melting pot of my Aussie home. I love to share stories about food and travel. I’m always dreaming of Italy, have a passion for the ancient world, and when not in the kitchen you will find me in a good book or two.  I believe food connects us to each other and there is nothing better than good simple food placed in the middle of the table for everyone to share. Hoping my recipes bring a little piece of Italy and joy to your table.

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Welcome to my little Italian kitchen in sunny Australia. My family originates from the Italian region of Calabria, and my food reflects my roots as well as the multicultural pot of my Australian home. I am a writer, traveller, cook and eater. My cookbooks are a collection of family recipes and twists on Italian favourites.

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