Mediterranean Fish Pasta

For this recipe I used hake, a white fish common in Spanish, Italian and Portuguese cuisine. I first came across it when on my first training camp in Majorca. Each night once we had finished dinner, the waiter would come round and ask us what we would like for dinner the following night, hake or steak. Whenever I eat hake now it reminds me of this. Seems apt that I should share this recipe while I am currently again riding my tandem in Majorca. 

Herbes de Provence is a mix of herbs found in the Provence region of France and typically contains a mix of rosemary, thyme, bay leaf, basil, oregano, marjoram and sage just to name a few. It is brilliant for instilling an authentic flavour of the Mediterranean in to meals and so this is why I use it to flavour this fish sauce. I chose to serve it with pasta, but it would go just as well with rice or couscous.

Print Recipe
Mediterranean Fish Pasta
Mediterranean fish pasta
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Mediterranean fish pasta
Instructions
To prepare:
  1. Peel and thinly slice the onion in to wedges.
  2. Peel and crush the garlic.
  3. Add both to a large lidded frying pan with the olive oil.
  4. Thinly slice the pepper in to strips.
  5. Slice the aubergine in to similar size pieces.
To cook:
  1. Heat the pan over a medium heat and fry the onion and garlic for 5 minutes.
  2. Add in the aubergine and pepper and keep frying, stirring frequently.
  3. After 2 minutes add the herbs de Provence and continue frying for another 3 minutes.
  4. Lower the heat, pour in the tomatoes, stir well and cover the pan. Leave to simmer for 20 minutes.
  5. While the sauce is cooking, slice the fish fillets in to thin strips.
  6. With 15 minutes left on the sauce, boil the kettle for the pasta.
  7. Weigh out the pasta in to a pan and place over a medium heat on the hob. Once the kettle is boiled pour over plenty of water. Leave for 12 minutes or until the pasta is cooked.
  8. With 5 minutes left on the sauce add the sliced fish fillets to the pan and stir well. Return the lid and leave for the final 5 minutes.
  9. Once cooked drain the pasta and divide it between 2 bowls.
  10. Before serving the sauce check that the fish is cooked. Season it with salt and pepper to taste if you wish and then serve it over the pasta.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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