Courgette Linguine with Trout, Lemon and Dill
Servings 2 people
Ingredients
- 2 fillets trout
- 2.5 tbsp olive oil
- 0.5 lemon juiced and zested
- 180 g linguine
- 2 cloves garlic peeled and crushed
- 1 tsp chilli flakes
- 1 courgette large, trimmed and roughly grated
- 10 g dill roughly chopped
- 4 tbsp pine nuts
Instructions
- Heat the oven to 200C (180C fan)/390F/gas 6. Put the trout fillets on a small lined baking tray, drizzle with half a tablespoon of olive oil, scatter over a pinch of sea salt and top each fillet with a slice of lemon. Bake for 12-15 minutes, until just cooked through. (If you have an air-fryer, the fish will take eight to 10 minutes.)
- Meanwhile, bring a large pan of salted water to a boil, then cook the linguine according to the packet instructions, until just al dente. While the pasta is boiling, get all the remaining ingredients ready.
- Drain the pasta in a colander, reserving a mugful of the cooking water. Return the empty pasta pan to the hob on a low heat, add the remaining two tablespoons of olive oil, then fry the garlic, chilli and lemon zest for just 30 seconds.
- Add the grated courgette, fry for a minute, until just starting to soften, then add the drained pasta, dill, lemon juice and a teaspoon of salt. Stir well – there should be enough liquid from the courgette to form a clinging sauce; if not, add a tablespoon of the reserved pasta water. Flake the cooked trout in large pieces into the linguine, then stir gently to combine. Taste and adjust the salt as needed.
- Use tongs to divide the pasta and trout evenly between two warmed bowls, top with the pine nuts and serve hot.