Spaghettini with Fish & Dill & Almond Pesto
300g fresh firm white fish fillets, boned and skinned
3 small courgettes, made into “spaghetti” with spiral cutter
Juice of 1 lemon
Coarsely chopped dill, to serve
Salt and freshly ground black pepper
Preheat oven to 180C.
Cook the pasta in plenty of boiling, well salted water for 12 minutes or until ‘al dente’. Drain, reserving 50ml of cooking liquid.
Meanwhile, season fish and coat with ¼ jar of pesto. Place on baking paper on an oven tray and bake for 8 -10 minutes until translucent. Toss pasta with courgette “spaghetti”, remaining ¼ jar of pesto, reserved pasta water, and a little EVO and lemon juice.
Season with freshly ground pepper and salt to taste. Garnish with chopped dill and serve.
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