Here’s a simple and quick macaroni recipe using fresh fish and herbs. Substitute the snapper or barramundi for salmon or chopped squid, or if seafood isn’t your thing, add a handful of sliced spicy fried chorizo for a sizzling winter-warmer meal.
Ingredients (Serves 4)
- 400g dried macaroni pasta
- 350g barramundi or snapper fillets (skin off, bones removed)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small brown onion, finely diced
- 1 cup of cooking cream
- 1/4 cup grated parmesan cheese
- The zest of 1 lemon
- The juice of 1/2 lemon
- Salt and pepper to taste
- Fresh parsley or dill, chopped to garnish
Method
- Bring a large pot of salted water to the boil. Follow the packet directions and cook the macaroni until al dente. Drain and set aside.
- While the pasta is cooking, heat one tablespoon of olive oil in a large frying pan over medium heat and add your barramundi or snapper. Cook the fish for 3 to 4 minutes on each side or until just cooked through. Flake the fish into large chunks and set it aside. Keep the frying pan handy for the next step (don’t wash it yet!).
- Now make the sauce. In the frying pan over medium heat, add a tablespoon of olive oil and sauté the onion for about 3 minutes, then add the garlic and cook for 1 minute more (don’t let the garlic burn). Pour in the cream and bring the mixture to a gentle simmer. Stir in the parmesan, lemon zest, and juice, then season with salt and pepper.
- Add the cooked macaroni and the fish to the frying pan. Stir gently to combine and warm through (about 2 minutes). Garnish with fresh herbs and extra parmesan if desired.
