This is a lovely dish to serve when you are feeling a fed up of the winter weather and craving some sunshine. The chilli warms you up, the red mullet is still in season but conjures up memories of Mediterranean holidays as does the basil and lemon.
Serves 2 People
2 x Gutted and Scaled Whole Red Mullet about 400gms each
1 x Bunch Fresh Basil
1 x Garlic Clove
Pinch Chilli Flakes
60gms x Pine Kernals
30gms x Golden Raisins
Good Olive Oil
Spaghetti – I use wholewheat for added bite and texture
Finely grated zest of one lemon
First lightly toast the pinenuts by placing a dry frying pan over a medium heat. Once the pan is hot add the pine nuts and lightly toast until they are golden. Keep your eye on them as they will go from pale to burnt quite quickly once they start to heat up. Once golden and toasted remove from heat. Put half of them into a pestle and mortar and add the garlic, the lemon zest, some salt and a big handful of basil. Pound together and add olive oil – so you are making a kind of pesto sauce without the parmesan cheese. Season well with black pepper.
Next season your fish inside and out with salt and pepper and stuff with some more basil. Take a baking tray and add about 1 – 2 tablespoons of olive oil to the bottom of the pan. Add the fish and rub the olive oil all over the fish. Put into a hot oven (180 degrees C) for about 15 minutes until cooked through. When cooked remove from heat and leave to cool slightly until you can handle the fish. Then remove in large pieces and keep in a bowl – discarding the bones.
Cook the spaghetti until al dente – so it still has a bit of bite to it. Drain the pasta but leave the water behind to use in your sauce. Take a heavy based frying pan and add a little olive oil and gently heat. Add the pesto paste and cook through – then add the rest of the toasted pinenuts, the raisins and the fish. Add the pasta and mix together. If it is a little dry add a little of the pasta cooking water. Taste and adjust seasoning adding both more salt, pepper, lemon zest to taste. Sprinkle over the chilli flakes and add a final glug of olive oil.
Red Mullet, Pine Nuts and Raisins Spaghetti Recipe...
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Delicious Red Mullet, baked with garlic and basil
Angela's Red Mullet, Pine Nuts and Raisins Spaghetti recipe...
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