Fish Linguine Recipe

Name: Fish Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: This is a Sicilian dish that is normally made with fresh sardines, but is equally delicious with red mullet fillets.; Drizzle extra-virgin olive oil plus a good glug; 1 clove garlic, grated; 1 bulb fennel, herby tops removed and reserved; 4 anchovies; 1/2 red onion; Pinch salt; 2 red mullet fillets, skin on, scaled and pinboned; 1 lemon, zested; Splash white wine; Freshly ground black pepper; 1 red chile, seeds removed and finely chopped; 9 ounces dried linguine

Servings: persons

This is a Sicilian dish that is normally made with fresh sardines, but is equally delicious with red mullet fillets.
Drizzle extra-virgin olive oil plus a good glug
1 clove garlic, grated
1 bulb fennel, herby tops removed and reserved
4 anchovies
1/2 red onion
Pinch salt
2 red mullet fillets, skin on, scaled and pinboned
1 lemon, zested
Splash white wine
Freshly ground black pepper
1 red chile, seeds removed and finely chopped
9 ounces dried linguine

1
Put the olive oil into a hot, thick-bottomed, high-sided pan.
2
Grate in the garlic and fennel and soften, then add the anchovies and red onion.
3
Saute, but do not brown.
4
Add the salt then lay the red mullet fillets, skin side up, on top.
5
Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing.
6
Put in a good glug of olive oil, some pepper and the chile.
7
Turn the heat down and add the juice from 1/2 the lemon and some fennel tops.
8
Meanwhile cook the linguine in boiling, salted water until al dente.
9
Gently toss the linguine and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: This is a Sicilian dish that is normally made with fresh sardines, but is equally delicious with red mullet fillets., Drizzle extra-virgin olive oil plus a good glug, 1 clove garlic, grated, 1 bulb fennel, herby tops removed and reserved, and more.

Yes, Fish Linguine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Linguine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions