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1
Rinse the fish, pat dry and cut into pieces to fit comfortably inside each pepper.
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2
Combine minced garlic and salt in a medium bowl and mash to a paste with the back of a spoon.
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3
Add the lemon juice, coriander, pepper and 1 tablespoon olive oil and stir to combine.
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4
Bruise 3 or 4 of the basil leaves and add them to the marinade.
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5
Add the fish pieces, toss gently to coat evenly, and marinate for 1 to 2 hours.
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6
Cook the pasta until just done, drain, and rinse with cold water.
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7
Warm the peppers (loosely covered to prevent drying) and serving plates in a low oven.
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8
Heat 2 skillets over medium-high heat, 1 for the fish (nonstick if possible) and 1 for the sauce.
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9
Remove the fish from its marinade and add it to the dry skillet.
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10
Add the remaining 2 tablespoons olive oil to the other skillet, add the sliced garlic and cook until it begins to color.
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11
Immediately add the tomatoes and pasta and toss to coat evenly.
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12
Add the basil leaves, remove from the heat, and season to taste.
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13
Spread the contents evenly on the plates and lay the peppers on top.
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14
As the fish pieces are done, tuck them inside the the peppers.
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15
Drizzle or brush the tops of the peppers with the extra-virgin oil and serve.
