- 400g linguine
- 8 small (15-20g each) red mullet fillets, pin-boned
- 70ml extra virgin olive oil
- 100ml dry white wine
- 1 garlic clove, thinly sliced
- 1 small dried red chilli
- 1/4 cup (60ml) lemon juice
- Zest of 1 lemon
- 1/4 cup finely chopped flat-leaf parsley
Bring a large pan of salted water to the boil and cook the linguine according to packet instructions.
Meanwhile, season the red mullet. Heat 1 tablespoon olive oil in a non-stick frypan over medium heat. Cook the fish, skin-side down, for about 30 seconds. Add wine, immediately cover with a lid and remove from the heat.
In another pan, heat remaining olive oil over low heat. Add garlic and chilli. Infuse for a minute, then add the cooking liquid from the fish pan and cook for 1-2 minutes until the alcohol has evaporated.
Remove from the heat and stir in the lemon juice. Remove chilli and discard.
Drain cooked pasta and add to the sauce. Season with salt and pepper and add the fish, gently breaking the fillets through the pasta.
Divide among 4 serving bowls, then garnish with the lemon zest and flat-leaf parsley.