P1030321

I was going to do this with sardines, but the fishmonger didn’t have any. Anyway, the herring worked out perfectly, and I felt less awkward about asking for them to be filleted.

Ingredients

  • 6 cherry tomatoes
  • 3-4 cloves of garlic
  • olive oil
  • linguine
  • 1/2 bulb of fennel, sliced
  • 3 herring fillets, chopped into bitesize chunks
  • 1/2 lemon – zest and juice
  • parsley, finely chopped
  • rocket

Optional extras

  • a splash of white wine
  • red chilli, finely chopped, or some chilli flakes
  • toasted pine nuts
  • anchovies

First of all, roast the tomatoes and garlic with a little olive oil. This takes about 20 minutes and can be done in advance, if you’re using the oven for something else.

Cook the linguine according to the instructions on the packet.

Meanwhile slice the fennel, and fry it in a little olive oil. One it has started to caramelise, add the herring.

Add the cooked, drained linguine to the pan.

Stir in the roast tomatoes and garlic, lemon zest and juice, parsley and rocket.

I served with samphire.

SERVES 2.

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