2.Chop peppers, tomato, 1/2 zucchini and garlic clove. Blend with almond meal, 1/2 tbsp red wine vinegar and 2 tbsp olive oil using a stick mixer or small processor.
3. Dice remaining 1/2 zucchini, chop beans and slice spring onions. Cook in a large pan with 1 tbsp butter and 1/2 tsp dried oregano over medium heat for 3-4 minutes, season to taste with salt and pepper. Set aside and keep pan over heat.
4. Add 1 tbsp oil to the pan. Season fish with salt and pepper, cook for 4 minutes on each side or until golden and cooked though.
5. Pour sauce into pasta pan along with 1/2 cup reserved pasta water (to taste). Simmer for 2-3 minutes and season to taste with salt and pepper (add a little honey if you like). Gently toss in pasta.
6. Break fish fillets into pieces. Divide pasta between plates, top with sautéed vegetables and golden fish. Garnish with fresh basil leaves and serve with 1/2 lemon cut into wedges.
If you are allergic to nuts, exclude almond meal for the sauce. Balance with a little honey to taste.
Gluten-free option - replacement is GF pasta
No Fish option - replacement is chicken breast fillet Cut chicken into 3 long strips, cook for 6-8 minutes, until cooked through. Shred and serve as per recipe.
roasted peppers1 jar
garlic 1 clove
almond meal 80g
red wine vinegar 1/2 tbsp
olive oil 2tbsp + 1 tbsp
green beans 1/2 punnet
spring onions 1/4 bunch
dried oregano 1/2 tsp
white fish 2 packets
basil 1/2 packet
salt & pepper to taste