Spaghetti with Gurnard, Monk's Beard, Tomatoes And Breadcrumbs
Ingredients
- 500g dried or fresh spaghetti
- 280g diced Gurnard fillets with skin left on
- 150g Monk's Beard (or sprouting broccoli)
- 150g turnip tops
- 120g thinly sliced and crushed green tomatoes
- 1 clove of crushed garlic
- 1 large glass of dry white wine
- 1 fresh red chilli
- Extra virgin olive oil
Breadcrumbs
- Two slices brown bread
- Glug of olive oil
- Garlic
- Pinch of dried oregano
- Zest of half a lemon and half an orange
Cooking instructions
- Prepare the breadcrumbs by blitzing the bread with a little olive oil, a clove of garlic, dried oregano, and lemon and orange zest. Set this aside to finish the dish.
- Boil a pan of water and cook the spaghetti for 8-10 mins (until al dente)
- In the meantime, heat up a frying pan and add a teaspoon of olive oil, and a generous splash of white wine.
- Add the diced Gurnard, skin down, and sprinkle a little salt on the fish. Cook for 2 minutes and then take the pan off the heat.
- Make the marinade by add thinly sliced tomatoes and slightly crushing them with a fork. Add the Monk's Beard and diced fish.
- Using the same pan that you cooked the fish in, add a glug of olive oil, a large clove of crushed garlic, and one thinly sliced fresh chilli. Lightly fry to infuse. To ensure that the mixture doesn't burn and turn bitter, add a couple of tablespoons of cooking water from the spaghetti pan.
- Drain the spaghetti, add it to the pan with the chilli and garlic and cover for 2 minutes, occasionally stirring until cooked through.
- Once cooked, add the marinated fish and heat for another 30 seconds.
- Add olive oil and season to taste.
- Add the pasta to a plate & finish with tablespoon of breadcrumbs.