Fish, Chili & Olive Linguine with Zucchini & Cherry Tomatoes

Prepare Ingredients:

Preheat oven to 190°C. Wash the fresh produce. Peel and thinly slice garlic. Slice olives in half. Halve zucchini lengthwise, remove and discard seeds, and slice on an angle 3-5mm slices. Zest lemon and cut into wedges. Place a large pot of water on stovetop over high heat and bring to a boil (to cook pasta in step 4).

Bake Fish:

Pat fish dry on paper towel. Place fish fillets on a lined baking tray, drizzle with a little olive oil and season with salt and pepper. Cook fish in the oven for 5-7 minutes, until just cooked through (time will vary depending on thickness of fillets). (Tip: fish should flake easily with a fork when tested in the thickest part). Cover flaked fish and set aside to keep warm.

Sauté Veg:

Heat 1 Tbs olive oil a pan over medium high heat. Add garlic, zucchini and tomatoes and sauté for 5 minutes, until tomatoes have blistered and zucchini is tender.

Cook Pasta:

Meanwhile, add the pasta and a pinch of salt to pot of boiling water and cook for 2-3 minutes, until al-dente. Drain well.

You Plate It:

Add drained pasta to the pan, along with olives, lemon zest, chili flakes (to taste) a handful of spinach and flaked fish. Heat for 1 minute to warm through, season with salt, pepper and lemon juice (to taste). Divide pasta between bowls and garnish with lemon wedge. Enjoy!