Do not be intimidated by the “fancy” name, this dish is super easy to make! It only calls for a total of 8 ingredients (including the fish and pasta!)
The fish of choice was the Gilt-Head Bream and the pasta of choice was a delicious Tagliolini al Limone, which my dear friend Lukas gave to me. Obviously, both the fish and pasta can be substituted with other types.
I absolutely love the lemon flavors mixed with parmesan that really stand out in this dish! So excited to share with you!
So, what you will need:
For the Fish:
- any seasoning of choice
- lemon slices
- olive oil
Sauce for the Tagliolini Pasta:
- 1lb Tagliolini (or Fettuccine)
- 2 cloves garlic, finely chopped
- 2/3 cup olive oil
- 2/3 cup grated parmesan
- 2/3 cup lemon juice (from about 2 big lemons)
- about 1-2 tablespoons lemon zest
- 4 tablespoons cooking cream (optional)
- pepper to taste
- fresh basil (optional)
- First off, I drizzled some olive oil over the fish, then lightly seasoned it with an all purpose seasoning on all sides, inserted a couple lemon slices inside and on top of the fish. (note: the key is not to over-season the fish, just a light sprinkle here and there is enough. Its’ natural flavors are delicious enough!). Simply pop this in the oven at about 190C (374F) for about 35 minutes (may vary). I usually like my fish crispy and over-baked on the outside, so I put it on broil for the last 5 minutes. Don’t worry it will still be nice and juicy on the inside!
- While the pasta is cooking, combine all the ingredients for the sauce in a bowl, except for the basil, lemon zest, and cooking cream, and stir
- Once the pasta is done cooking and drained, I added fresh basil and the four tablespoons of cooking cream, just enough to moisten the pasta again. You can also reserve some of the water that the pasta was cooking in for this step if you don’t have cooking cream
- Now add the lemon sauce to the pasta and toss
- Serve immediately with the fish