Name: Kingfish, fennel and chilli ricciutelli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 gm dried ricciutelli or other short, wide dried pasta; 125 ml (½ cup) extra-virgin olive oil; 90 gm coarse sourdough breadcrumbs; 1 baby fennel bulb, thinly sliced, fronds reserved; ½ Spanish onion, thinly sliced; 1 long red chilli, thinly sliced; 1 garlic clove, finely chopped; 200 gm mixed small tomatoes; Juice and finely grated rind of 1½ lemons; 250 gm skinless kingfish fillet, thinly sliced; 1 cup coarsely chopped rocket

Ingredients

400 gm dried ricciutelli or other short, wide dried pasta

125 ml (½ cup) extra-virgin olive oil

90 gm coarse sourdough breadcrumbs

1 baby fennel bulb, thinly sliced, fronds reserved

½ Spanish onion, thinly sliced

1 long red chilli, thinly sliced

1 garlic clove, finely chopped

200 gm mixed small tomatoes

Juice and finely grated rind of 1½ lemons

250 gm skinless kingfish fillet, thinly sliced

1 cup coarsely chopped rocket

Method

Main

1.Cook pasta in a large saucepan of boiling salted water until al dente (7-8 minutes), drain and return pasta and 40ml pasta water to pan.

2.Meanwhile, heat 50ml oil in a frying pan, add breadcrumbs, stir occasionally until golden (3-4 minutes), season to taste and set aside.

3.Stir fennel, onion, chilli, garlic and remaining oil in a frying pan over medium-high heat until tender (4-5 minutes). Add tomato, cook until tender (1-2 minutes), add lemon rind and juice, season to taste. Add to pasta with kingfish, rocket and reserved fronds, toss to combine, scatter with breadcrumbs and serve.

Styling by Emma Knowles