Ready in just 20 minutes, this light and fresh seafood pasta is a quick and easy way to be eating in spectacular fashion.
- Process parsley, anchovy, lemon rind, capers and garlic in a food processor until finely chopped. Combine 60ml (1⁄4 cup) oil and half of the lemon juice in a jug. With the food processor motor running, add to parsley mixture in a slow, steady stream until combined.
- Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, reserving 80ml (1⁄3 cup) of the liquid. Return pasta and reserved liquid to the saucepan.
- Meanwhile, heat 2 teaspoons oil large non-stick frying pan over medium-high heat. Cook the fennel, stirring, for 5-6 minutes until golden. Transfer to saucepan with pasta.
- Add remaining oil to frying pan. Season snapper. Cook, turning, for 4-5 minutes until just cooked through. Remove from heat. Coarsely flake. Stir through half the salsa verde.
- Add remaining salsa verde to pasta. Toss to combine. Add fish mixture. Gently toss to combine further. Sprinkle with the fennel fronds and extra capers. Squeeze remaining lemon juice over to serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set