Spaghettini With Halibut And Parsley - Breville Anthony Worrall Thompson VFP014 Manual

spaghettini with halibut and parsley

ingredients
5g (1oz) dried spaghettini
 tbsp olive oil
1 clove garlic, finely chopped
1 pinch of dried chilli flakes
 anchovy fillets, chopped
55g (oz) fresh breadcrumbs
5g (10oz) halibut fillet, cut into .5cm
(1in) cubes
Salt and ground black pepper
A small bunch of chopped
flat-leaf parsley leaves
1 tbsp extra virgin olive oil
 tsp lemon juice
serves 
16
method
1. Cook the pasta in plenty of boiling
salted water, until al dente – about 5–
minutes.
. Use the chopping blade to chop the
garlic, chilli flakes and anchovy fillets.
. Heat the olive oil in a frying pan, add
the garlic, chilli flakes and anchovy
fillets, and cook, stirring regularly, until
the anchovies have disintegrated.
. Add the breadcrumbs and fry until
golden. Remove and set aside.
5. Add the fish to the same pan and fry
over a high heat, turning the pieces
over gently, for about 5 minutes or until
the fish is just cooked.
6. Drain the pasta and toss with the fish.
Season with salt and pepper.