If I do eat pasta, it has to be simple, light and most of all, fresh. Pasta with salsa verde is one of my summer favourites, as I love the smell and taste of fresh herbs and the lovely shade of green is just so summery. It’s also a great way to finally utilise the voracious pot of flat-leaf parsley in my yard as well!
The penne can be substituted with other short pasta such as farfalle or orrecchiette. Similarly you can use any thin, white-flesh fish instead of John Dory. Thicker cuts of fishes such as bass is good too although they may need to be finished off in the oven if they’re still undercooked by the time the outside is fried golden. It’s the perfect precedent to a luscious summery dessert and best enjoyed al-fresco with a herbaceous white like a crisp Sauvignon Blanc or for something a little different, a Pinot Grigio.Aaaand finally, on a recommendation from a lovely reader (thanks Nate-n-Annie!), this recipe will be entered into next week’s round of Presto Pasta Nights (#101). A big thanks to Ruth of Once Upon A Feast and this week’s host Wiffy from Noob Cook for a mouthwatering event!
This will also be my submission to February’s Grow Your Own, which this month, is hosted by Andrea. Grow Your Own is a blogging event that celebrates cooking from your own freshly grown, raised, foraged and even hunted ingredients! In this case, my wild pot of flat-leaf parsley certainly came in handy!
1 bunch of flat-leaf parsley – stems discarded
50g jar of salted capers – soaked in cold water for 10 minutes and drained
A small tin (56g) of anchovies in olive oil – drained
2 cloves garlic – chopped
2 tsps Dijon mustard
180ml olive oil
4 x John Dory or Silver Dory fillets – boned and cut into 3cm pieces
juice of ½ a lemon
Cook pasta in a pot of boiling, salted water until al dente and then drain.
Process all the salsa verde ingredients in a food processor to a paste.
Season the fish pieces with sea salt and freshly ground black pepper.
Heat olive oil in a pan and cook fish skin-side down for around 30 seconds to a minute on each side until just cooked. Drain on paper towels.
Toss the pasta with salsa verde and lemon juice and layer with the fish.