Ling & Tomato Parpadelle

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Ling & Tomato Parpadelle

Yield 4

Author Lucy Tweed

Cook time

20 Min

Total time

20 Min

Ingredients

• 600 g white fish (Ling or cod), cut into 12 cm chunks
• 1 tbsp extra-virgin olive oil (for fish)
• 2 cloves garlic, crushed
• 1 large ox heart tomato (equivalent to 2 large regular tomatoes), cut into 2 cm chunks
• 1 tbsp extra-virgin olive oil (for tomatoes)
• 1 tbsp fresh oregano, finely chopped
• 2 tsp red wine vinegar
• 500 g fresh lasagne sheets, sliced into 1.5 cm ribbons
• Salt and black pepper to season

Instructions

1. In a bowl, mix fish chunks with 1 tbsp olive oil, crushed garlic, and season well. Cover and set aside.
2. In a serving bowl, combine tomato chunks, 1 tbsp olive oil, oregano, and red wine vinegar. Allow to macerate for 10 minutes, then crush slightly.
3. Heat a frying pan to very hot, flash fry the fish for 1-2 minutes until just cooked through. Transfer fish and pan contents to the serving bowl with tomatoes.
4. Meanwhile, boil salted water in a large pot. Using a crinkle ravioli cutter, slice lasagne sheets into 1.5 cm ribbons. Boil for approximately 1.5 minutes.
5. Immediately transfer the pasta to the serving bowl with fish and tomatoes. Toss to modify the sauce, adding pasta water as needed until thick and rich.
6. Serve immediately on two plates, drizzling with extra olive oil, pan juices, and freshly cracked black pepper.

Nutrition Facts

Calories

1080

Fat

30 g

Sat. Fat

9 g

Carbs

70 g

Fiber

1 g

Net carbs

70 g

Sugar

0 g

Protein

125 g

Sodium

604 mg

Cholesterol

729 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Freshly cracked black pepper enhances the dish's flavor.

Try adding a pinch of chili flakes for a subtle heat.

Experiment with different fresh herbs for a unique twist.