Fish Poached in Tomato and Pasta Shells
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Fish Poached in Tomato and Pasta Shells
Recipe By Sarah Todd
Ingredients
250g San Remo pasta shells
Squeaky Gate extra virgin olive oil
2 birdseye chilli
2 tbsp minced garlic
1 bunch thyme leaves
1 bunch oregano
1 can cherry tomatoes
3 snapper fillets
to serve
toasted sourdough
Method
Put the pasta shells into a large, salted, rapidly boiling pot of water and cook for the time indicated on the packet.
Start with some extra virgin olive oil in a pan and then add in the garlic and birds eye chilli and start to fry off.
Add in the cherry tomatoes and stir in and then add in a few scoops of the pasta water.
Add in the thyme and oregano leaves removed from the stem.
When the tomatoes are nearly cooked and the skin starts to peel, add in the snapper fillets. Use a ladle to spoon the liquid over the top of the fish and poach for around 3 minutes.
Transfer the pasta into a serving bowl and top with the fish and tomato with broth. Serve with sourdough on the side.
