Basil and lemon crusted blue-eye with spaghetti
4 x 150g pieces blue-eye
grated rind and juice of 1 lemon
¼ cup (60ml) olive oil
¼ cup chopped basil leaves, plus 1 cup extra leaves
2 tablespoons chopped parsley
2 birdseye chillies, finely chopped
½ cup (125ml) vegetable oil
2 tablespoons capers
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place blue-eye in a shallow bowl. Combine lemon rind, juice, 1 tablespoon of olive oil, chopped basil, parsley and chilli. Pour over fish and turn to coat.
2. Cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain.
3. Meanwhile, heat vegetable oil in a small saucepan on medium, until a cube of bread sizzles on contact. Drop in extra basil leaves and fry for 5 seconds, until crisp (see tip). Drain on paper towel.
4. Heat 1 tablespoon of olive oil in a large frying pan on medium. Remove fish from marinade, reserving liquid. Cook for 2 minutes each side, until golden. Remove from pan. Add marinade and capers to same pan and cook on high for 1 minute. Add to warm spaghetti with remaining olive oil and season to taste. Toss to combine.
5. Divide spaghetti between serving plates and top with a piece of blue-eye. Scatter with fried basil to serve.