Ingredients
Serves 4400gr pasta (I like Barilla parpadelle but you could use your favourite)
5 tbsp olive oil
2 cloves of garlic (1 left whole, 1 finely chopped)
500gr boneless flathead tails
Salt & pepper
Zest and juice of 2 lemons
½ cup continental parsley, finely chopped
1 tbsp fresh oregano, finely chopped
1 red chilli, deseeded and white membrane removed, finely chopped
1 cup fresh breadcrumbs (sourdough is best, but anything good quality is ok)
Extra olive oil to serve
Method
Combine finely chopped garlic (1 clove) and chilli with fresh breadcrumbs and toss well to combine. Heat 4 tablespoons olive oil in a baking dish and add breadcrumb mix. Cook at 180°C, stirring regularly until crumbs are golden and crisp (5-15 minutes). Set aside.
Cook pasta as per packet directions. Drain and set aside.
Season fish well on both sides with salt and pepper. In a large fry-pan add remaining olive oil and whole garlic clove. Bring the oil up to heat, gently frying the garlic until it is golden. Remove. Add fish and cook 1-2 minutes on each side or until just cooked.
Add herbs and lemon zest and toss to combine, season with salt and pepper and break up the fish roughly. Add drained pasta and toss well to combine. Add lemon juice and a good slosh of olive oil to moisten. Place in a serving bowl and top with crisp crumbs. Serve immediately with a green salad.
Note: This seems like an unlikely combination, but the flavours are so fresh and alive that I’m sure it will become a family favourite. It is so quick and easy. Flathead is one of my favourite fish and it is also sustainable. If it is not available, use something similar (i.e. snapper or whiting, both of which are also sustainable and delicious).