Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes, Pasta, Seafood
Convenience recipes: four or less

Real Living recipe for trout, lemon and rocket spaghetti.

INGREDIENTS

Sea salt
500g spaghetti
2 tbsp extra virgin olive oil
500g boneless trout fillet
Cracked black pepper
5 garlic cloves, finely sliced
1 tsp chilli flakes
½ cup dry white wine
1 tsp lemon zest
2 tbsp lemon juice
100g baby rocket leaves
Handful roughly chopped dill

Equipment
Sharp knife
Large saucepan
Colander
Large frying pan
Tongs

METHOD

Bring saucepan of salted water to the boil. Cook spaghetti according to packet instructions; drain well.

Cook trout Meanwhile, heat half of the oil in frying pan over medium-high heat. Place trout skin side down in pan and cook for 5 to 6 mins. Turn and cook for a further 3 to 4 mins for medium. Remove trout from pan and rest
until cool enough to touch.

Add remaining oil to existing oil in pan and cook garlic and chilli for 30 to 60 secs until garlic is just beginning to colour. Add wine and cook for 2 mins to reduce and evaporate alcohol. Add zest and juice and cook for 1 min.

Toss pasta through olive oil to coat each strand in the flavoured oil. Flake trout into pasta and gently stir through rocket leaves and dill.

Season with salt and pepper and serve immediately.