White fish cooked in a white wine & anchovy garlic sauce served atop spaghetti that has been tossed in remaining sauce with Parmesan cheese & breadcrumbs. #fish #pasta #quickmeals #healthyrecipes
- 9 cloves of garlic (minced)
- 5–6 anchovy fillets (minced)
- 1/3 cup (80 ml) extra virgin olive oil
- 1/2 cup (120 ml) white wines
- 400 g uncooked spaghetti
- 1–2 large boneless fillets of John Dory or lemon sole (about 300-500 g / 10-18 oz)
- lemon wedges (for garnish)
- red chili flakes (for garnish)
- 2 tbsp olive oil
- 1/3 cup Italian breadcrumbs
- 1/3 cup Parmesan cheese
- In a non stick frying pan, heat 2 tbsp of olive oil over medium heat. Add breadcrumbs and toss in olive oil until everything is evenly coated. Continue cooking until everything is lightly toasted. Be watchful as it has a tendency to burn quickly.
- Remove from heat and let cool.
- When cool, add Parmesan cheese and mix until everything is evenly combined. Set aside.
- Meanwhile, in a large pot bring water to boil. Add spaghetti and cook until al dente. Drain and set aside.
- In a large pan, combine minced garlic, minced anchovies and olive oil together. Cook on low/medium low heat for 5-8 minutes until the garlic and anchovies have infused into the oil. Be careful not to burn as minced garlic burns a lot quicker than sliced garlic.
- Add white wine and turn heat to high. Stir together and let bubble for a minute or two.
- Add fish fillet(s) and spoon sauce over the top. Cover and reduce heat to a consistent simmer (should be medium or low heat but this depends on individual stove top).
- Cook fish for 3-5 minutes on each side. The more you flip it, the more likely it will be to fall apart so try to only flip it once.
- When fish is cooked, remove from pan and transfer to a plate.
- Drain spaghetti and toss in remaining garlic/anchovy/white wine sauce. Toss until everything is coated evenly in the sauce.
- Finally, add cheesy breadcrumbs and toss until evenly combined.
- Dish onto individual plates and top with fish. Garnish with red chili flakes and a wedge of lemon.
Always make sure to salt your pasta water! My recommendation is 1 tbsp of sea salt to every 2 liters of water. It should taste like salty soup. Always taste the water before adding uncooked pasta.
- Category: Pasta, Fish
- Cuisine: Italian
Keywords: anchovy, garlic, white wine, fish, spaghetti, breadcrumbs, olive oil, pasta