400gm dried ricciutelli or other short, wide dried pasta
125ml extra-virgin olive oil
90gm coarse sourdough breadcrumbs
1 baby fennel bulb, thinly sliced, fronds reserved
½ Spanish onion, thinly sliced
1 long red chilli, thinly sliced
1 garlic clove, finely chopped
200gm mixed small tomatoes
Juice and finely grated rind of 1½ lemons
250gm skinless kingfish fillet, thinly sliced
1 cup coarsely chopped rocket
Use gurnard and add to the frying pan with the lemon juice to cook slightly before adding to the pasta.
Australian Gourmet Traveller
Cook pasta in a large saucepan of boiling salted water until al dente (7-8 minutes), drain and return pasta and 40ml pasta water to pan.
Meanwhile, heat 50ml oil in a frying pan, add breadcrumbs, stir occasionally until golden (3-4 minutes), season to taste and set aside.
Stir fennel, onion, chilli, garlic and remaining oil in a frying pan over medium-high heat until tender (4-5 minutes).
Add tomato, cook until tender (1-2 minutes), add lemon rind and juice, season to taste.
Add to pasta with kingfish, rocket and reserved fronds, toss to combine, scatter with breadcrumbs and serve.