Bill Granger! I used my home-grown red chilli pepper for this recipe!This is a delightful recipe from one of my favourite chefs:
It is easy yet so tasty!
I slightly adapted it.
Recipe: For 2 persons
300 gr of firm white fish fillets, like halibut or whiting, no skin & bones removed, cut into bite size chunks
2 fat cloves of garlic, peeled & finely chopped
1 long red chilli pepper, peeled & seeds removed, cut into thin rounds, cut across in little pieces
300 gr of Gluten free spaghetti
250 ml of a dry white wine, like Jacob’s Creek , Three vines: A mix of Semilon, Sauvignon Blanc & Viognier wines. It has a crisp, a bit dry, clean & a fruity flavour.
1 tablespoon of Alpro soy baking margarine , this is dairy free ( or butter if you prefer )
Maldon sea salt flakes
a few grinds of black pepper
a handful of curly parsley, cleaned & washed, pad dry on kitchen paper, cut finely
a fruity EVOO ( Extra Virgin Olive Oil)
1. Cook the gluten-free spaghetti according the packet instructions. Drain but keep a bit of the hot cooking water. Keep warm.
2. When the spaghetti is nearly ready, take a large non stick pan & heat up on medium high.
Add 2 to 3 tablespoons of the fruity EVOO to the hot pan. When hot & sizzling, add the garlic & the chilli pieces & stir fry for a few minutes. Add the wine & the baking margarine, turn the heat up & boil for 5 minutes. Stir in the pan from time to time. After the 5 minutes or until the sauce has cooked in a bit, Add the white fish pieces. Cook the fish for about 2 to 3 minutes or until just cooked. Add some sea salt & remove from the heat.
3. Add the drained pasta to the pan & mix carefully with the sauce & the fish. Now, add the chopped curly parsley & add some grinds of black pepper. Taste! It has to taste fab!
Serve at once & enjoy with your loved one with the same wine in your glass as in the food!
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