Spaghetti with Fresh water fish

By sarah_carroll

Ingredients

• 200 ml extra-virgin olive oil
• 16 medium green prawns, peeled, cleaned, tails intact
• 400 gm skinless barramundi fillet, diced
• 4 garlic cloves, crushed
• ½ long red chilli, thinly sliced
• 50 ml dry white wine
• 2 tsp salted capers, rinsed
• 2 tbsp coarsely chopped flat-leaf parsley

Details

Servings 6

Preparation

Step 1

Heat 50ml oil in a large frying pan over medium-high heat, add prawns and cook, turning occasionally, until starting to colour (1 minute). Add barramundi and cook, turning once, until starting to colour (1-2 minutes). Add garlic and chilli and sauté until fragrant (2-3 minutes), then deglaze pan with wine, add capers, season to taste and keep warm.
4 Meanwhile, cook pasta in boiling salted water until al dente (2-3 minutes). Add to frying pan with parsley, stir though remaining oil, season to taste and serve hot.