Spaghetti with Halibut, Garlic, and Butter

It is as tasty as it looks!

I discovered a new food blog called Seasaltwithfood. We had a 1/2 pound piece of frozen halibit so I made this recipe for Chuck. It was easy and tasty and I think any firm flesh white fish would work. The next time I will reduce the red pepper to 1 teaspoon. Also, I did not break up the fish in the pasta. After it was cooked I cut the fillet in half. I tossed the spaghetti with the scrumptious drippings  and tomatoes that were left in the baking dish. I placed some of the pasta in a pasta bowl and placed the piece of fish on the top. Delicious!

 

 

 

 

 

Spaghetti With Halibut, Garlic, And Butter

Ingredients



About 1½ lbs Halibut Fillets, skin off

4 Tbsp Breadcrumbs

3 Tbsp Finely Chopped Flat-Leaves Parsley

Zest of 1 Large Lemon

4 Cloves Garlic, chopped

2 tsp Chili flakes

1 tsp Sea Salt

Freshly Ground Black Pepper

6 Tbsp Olive Oil

2 Tbsp Butter

12 Small Roma Tomatoes

350g to 400g Dried Spaghetti

Lemon Wedges

Flat-Leaf Parsley, finely chopped

Method

Preheat the oven to 450˚F.

In a small bowl, combine the breadcrumbs, fresh, parsley, lemon zest, garlic, chili flakes, sea salt, and black pepper. 

Line a large baking tray with aluminum foil and grease with 2 Tbsp of olive oil. Place the fish fillets on the baking tray and top with the breadcrumb mixtures and scatter tomatoes on the tray. Drizzle the remaining oil all over the fish and top with butter. Bake the fish for about 12 to 13 minutes, or until the fish fillets are fully cooked.

While the fish is in the oven, cook pasta as per manufacturer’s instructions. When the pasta has cooked al dente, drain it in a colander, and toss it in the cooked fish, mix well, and season with lemon juice, sea salt, black pepper, and top with some parsley.

Serves 3 to 4