Informations supplémentaires
30 min.
|
614 kcal
|
easy
|
|
Printable version
1. Cook the spaghetti
Preheat the oven to 400 °F. Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep 1/4 2P | 1/3 3P cup of the cooking water then drain.
2. Setup
Chop the parsley. Cut the lemon into quarters. Slice the zucchini into half rounds. Thinly slice the fennel.
3. Make the tapenade
In a food processor, add the olives, anchovy paste, the juice of a quarter of a lemon, half of the parsley, 1/4 of the capers and a drizzle of oil. Pulse until you get a tapenade. Add more oil as needed.
4. Cook the fish
Pat the fish dry then place it on a sheet pan covered with baking paper. Mix the panko with a drizzle of olive oil. Add the tapenade on the fish then cover with the panko. Bake in the oven for 10-12 minutes.
5. Assemble the spaghetti
Heat a drizzle of oil in a skillet over medium-high heat. Cook the zucchini and fennel for 4-6 minutes. Add the capers and cook 3-4 minutes until the zucchini is colored. Add the cooked pasta, the cooking water, the juice of half a lemon and the rest of the parsley. Mix and cook 1-2 minutes. Adjust the seasoning to taste.
6. Plate your dish
Serve the fish with the spaghetti. Garnish with the chili flakes if desired and a drizzle of oil. Bon appétit!
280gCod Sirloin(s)
45gKalamata Olives
1gFresh Italian Parsley
1unitLemon
15gPanko Breadcrumbs
5mlAnchovy Paste
180gSpaghetti
28.5gCapers
0.5unitFennel Bulb(s)
1unitZucchini(s)
2gChili Flakes
What you need
614 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
22g
34%
cholesterol
4mg
1%
fiber
5g
20%
protein
34g
saturated
3g
15%
sodium
903mg
38%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg