Fish
Spaghetti tossed with roasted vegetables, fresh basil and red pesto, served topped with pan-fried fish fillets and parmesan pangrattato.
No Fish option - replacement is chicken schnitzels.
Gluten friendly option - pasta is replaced with GF pasta.
Gluten friendly option - panko mix is replaced with 60g flaked almonds.
No Fish option - replacement is chicken schnitzels.
Gluten friendly option - pasta is replaced with GF pasta.
Gluten friendly option - panko mix is replaced with 60g flaked almonds.
1. Set oven to 220ºC.
Bring a saucepan of water to the boil, add pasta and cook according to packet instructions. Drain, reserving 1 cup pasta water and rinse briefly, reserve saucepan (see step 5).
2. Slice eggplants, cut squash into wedges and halve cherry tomatoes. Toss with 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 20 minutes.
3. Chop basil (leaves) and grate parmesan.
Add almond mix, 1 tbsp olive oil, salt and pepper to a large, dry frypan. Toast until golden over medium heat. Set aside in a bowl and add half the basil and the grated parmesan.
4. Reheat the frypan. Rub fish fillets with oil, salt and pepper. Cook for 3 minutes on each side, or until cooked through. Set aside on a chopping board.
5. Trim, rinse and chop English spinach.
Add 1/2 cup reserved pasta water to saucepan and add spinach and pesto. Cook for 2-3 minutes, toss in pasta, roasted vegetables and remaining basil. Heat through and season with salt and pepper to taste (see notes).
6. Break fish fillets into pieces.
Divide pasta and vegetables between plates, top with fish and scatter over pangrattato to serve.
Notes:
Stir in 1/2-1 tbsp balsamic vinegar to pasta if you like.
No Fish option - replacement is chicken schnitzels Increase cooking time to 4 minutes on each side, or until cooked through. Slice to serve.
Gluten friendly option - pasta is replaced with GF pasta.
Gluten friendly option - panko mix is replaced with 60g flaked almonds.
Bring a saucepan of water to the boil, add pasta and cook according to packet instructions. Drain, reserving 1 cup pasta water and rinse briefly, reserve saucepan (see step 5).
2. Slice eggplants, cut squash into wedges and halve cherry tomatoes. Toss with 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 20 minutes.
3. Chop basil (leaves) and grate parmesan.
Add almond mix, 1 tbsp olive oil, salt and pepper to a large, dry frypan. Toast until golden over medium heat. Set aside in a bowl and add half the basil and the grated parmesan.
4. Reheat the frypan. Rub fish fillets with oil, salt and pepper. Cook for 3 minutes on each side, or until cooked through. Set aside on a chopping board.
5. Trim, rinse and chop English spinach.
Add 1/2 cup reserved pasta water to saucepan and add spinach and pesto. Cook for 2-3 minutes, toss in pasta, roasted vegetables and remaining basil. Heat through and season with salt and pepper to taste (see notes).
6. Break fish fillets into pieces.
Divide pasta and vegetables between plates, top with fish and scatter over pangrattato to serve.
Notes:
Stir in 1/2-1 tbsp balsamic vinegar to pasta if you like.
No Fish option - replacement is chicken schnitzels Increase cooking time to 4 minutes on each side, or until cooked through. Slice to serve.
Gluten friendly option - pasta is replaced with GF pasta.
Gluten friendly option - panko mix is replaced with 60g flaked almonds.
Long pasta 500g
Gourmet eggplants 2
Yellow squash 3
Cherry tomatoes 1 punnet
Basil 1 packet
Parmesan cheese 30g
Panko + almond mix 1 bag (60g)
White fish fillets 2 packets
English spinach 1 bunch
red pesto 2 tubs
From your pantry:
olive + oil (for cooking), salt, pepper
Gourmet eggplants 2
Yellow squash 3
Cherry tomatoes 1 punnet
Basil 1 packet
Parmesan cheese 30g
Panko + almond mix 1 bag (60g)
White fish fillets 2 packets
English spinach 1 bunch
red pesto 2 tubs
From your pantry:
olive + oil (for cooking), salt, pepper
