This pasta looks complex but is actually super quick and easy to put together. Ideal for a midweek meal for the family.
Fish
1 x 500 g box Sea Harvest Crisp & Chunky Classic
Pasta
250 g shell pasta
Olive oil
2 garlic cloves, chopped
100 g pitted kalamata olives, halved
100 g baby tomatoes, halved
50 g baby capers
Juice and zest of 1 lemon
10 g flat leaf parsley, chopped
10 g fresh basil, chopped
50 g feta cheese, crumbled
Salt and pepper
Fish
Preheat the oven to 220 ºC.
Lay frozen Crisp & Chunky fillets onto a baking tray. Place into the oven for 20 minutes and cook until golden and crunchy. Alternatively cook in an air fryer for the recommended time.
Pasta
Bring a large pot of salted water to a boil and add the pasta. Cook until al dente and then drain.
Add a glug of olive oil to a large frying pan. Add the garlic, olives, tomatoes and capers and fry for a minute. Add the cooked pasta and mix well to combine. Remove from the heat and then add the lemon juice, parsley and basil and then toss or stir to incorporate everything. Crumble the feta over the pasta, season and serve immediately with Crisp & Chunky fillets.
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