Pasta with white fish, tomatoes and lemon
2 servings
20 minutes
Pasta with white fish, tomatoes, and lemon is a true embodiment of Mediterranean cuisine where the freshness of ingredients plays a key role. Light yet rich, it combines tender fish fillet with vibrant notes of tomatoes and the refreshing acidity of lemon. The history of such dishes originates in the coastal regions of Italy where fishermen used their fresh catch in simple yet exquisite meals. Seasoned with garlic, parsley, and butter, the sauce gains softness creating a harmonious balance of flavors. This dish is perfect for a family dinner or a romantic evening, and its lightness makes it an excellent choice for warm summer days. The taste of this pasta can be described as fresh, slightly sweet from the tomatoes, with a soft texture of fish and a light citrusy zest from the lemon that gives a sense of lightness and sophistication.
1
Put water for pasta on the fire, adding salt.
- Salt: 1 teaspoon
2
If the tomatoes are fresh, pour boiling water over them, make cross-shaped cuts, peel off the skin, and cut into small cubes. Canned diced tomatoes can also be used.
- Tomatoes: 400 g
3
Put oil in the pan. Peel, chop the garlic, and add it to the melted oil.
- Butter: 50 g
- Garlic: 3 cloves
4
When the garlic becomes transparent, reduce the heat and add the tomatoes. Simmer for about 5 minutes.
- Tomatoes: 400 g
5
Put the pasta in boiling water.
- Paste: 160 g
6
Grate the zest of half a lemon with a fine grater (only the top part) and squeeze out the juice, removing the seeds. Pour it into a pan and add salt, pepper, finely chopped parsley, and mix.
- Lemon: 0.5 piece
- Salt: 1 teaspoon
- Ground black pepper: pinch
- Parsley: to taste
7
At the end, about 4 minutes before the pasta is ready, cut the fish (any white-fleshed fish) into pieces and place it in the pan. Mix well, add salt if necessary, cover with a lid and let it simmer.
- Fish fillet: 300 g
- Salt: 1 teaspoon
8
Pour sauce over the pasta.