Ingredients
6 tbsp rice bran oil
3 cloves garlic, minced
3 fennel bulbs, cored & thin sliced
800 g firm white fish (gurnard)
3 tbsp capers, rinsed & drained
500 g cherry tomatoes, halved
400 g linguine or spaghetti
2 tbsp parsley, chopped
1 tsp SIDS CRAZY SALT
SIDS SALT & PEPPER to taste
Directions
Put a large pot of salted water on the heat to boil.
Heat 4 tbsp of oil in a large pan and add garlic, fennel, SIDS CRAZY SALT and fish. Fry over high heat for 10 minutes until fennel is becoming soft and fish is just cooked through. Add capers and tomatoes and mix carefully to not break up the fish. Cook a few minutes until the tomatoes are just starting to collapse then season with SIDS SALT & PEPPER.
Meanwhile, once the pot of water is boiling, add the pasta and stir until boiling. Cook as per packet until al denté, then flush briefly with cold water, drain and toss with the remainder of the oil. Place in a large warmed serving bowl and sprinkle with parsley. Serve fish and fennel mixture.
