Recipe: Fish, fennel and tomato linguine

Last updated 11:47 13/03/2014
Aaron McLean
FRESH TASTE: With chunks of white fish and fresh vegetables, this dish is perfect for a quick mid week dinner.

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This pasta dish is healthy, simple and best of all - delicious.


6 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
3 fennel bulbs, stalks removed, cored, thinly sliced
800g skinned, boned firm white fish (such as hapuku, John Dory or monkfish), cut into 3cm chunks
3 tablespoons capers, rinsed, drained well
500g cherry tomatoes, halved
400g linguine (or spaghetti)
3 tablespoons chopped flat-leafed parsley leaves


Main ingredient Pasta
Type of dish Pasta
Course Dinner
Cooking time <30 min
Serves/makes 6
Special options Low fat

1. Bring a large saucepan of well-salted water to the boil.

2. Heat the oil in a large frying pan then add the garlic, fennel and fish. Fry over high heat for about 10 minutes until the fennel is becoming soft and the fish just cooked through. 

3. Add the capers and tomatoes, turn the heat up and mix well but carefully - don't break up the fish. Cook for 2 minutes until the tomatoes are hot and just starting to collapse. Taste and season well with salt and freshly ground black pepper.

4. Meanwhile, once the water is boiling add the linguine and stir until the water returns to the boil. Cook according to the packet directions until the pasta is al dente, drain and put in a large warm serving bowl.

5. Add the fish and fennel mixture, along with the parsley, and toss gently to combine. Serve immediately.

- Recipes and food styling by Ginny Grant; photography by Aaron McLean; styling by Tamara West

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