|
|
Preparation time
10 minutes
Total time:
30 minutes
|
Ingredients
-
3 onions, thinly sliced
-
1/3 cup (75 ml) olive oil
-
1 lb (454 g) skinless, boneless haddock
-
3 tbsp (45 ml) lemon juice
-
2 garlic cloves, chopped
-
½ tsp red pepper flakes
-
¾ lb (340 g) spaghetti
-
1 cup (45 g) chopped cilantro
-
1 lemon, grated zest
-
To taste, salt
-
To taste, pepper
|
Directions
-
In a large non-stick skillet over medium heat, soften the onions in the oil until they begin to brown. Add the fish and lemon juice. Continue cooking for about 5 minutes or until the fish is cooked and flakes easily. Add the garlic and red pepper flakes. Continue cooking for 1 minute. Season with salt and pepper.
-
Meanwhile, in a large pot of salted boiling water, cook the spaghetti al dente. Reserve 1 cup (250 ml) of the cooking water. Drain.
-
In the skillet, add the spaghetti, ½ cup (125 ml) of the cooking water, the cilantro and lemon zest to the fish mixture. Toss gently. Add cooking water or oil if needed. Adjust the seasoning.
|
|