This is such a beautiful, summery dish: it takes beneath half-hour from begin to end, and I discovered it immensely reviving after an extended day. The grated courgette melts into the pasta, and works completely with the lemon, trout and successful of chilli. When you have a type of multi-nut and seed mixes (the M&S 35-plant one is superb), by all means add a scoop to complete; in any other case, a scattering of toasted pine nuts will add a welcome crunch. A chic dinner for 2.
Courgette linguine with trout, lemon and dill
Prep 10 min
Cook dinner 20 min
Serves 2
2 trout fillets
2½ tbsp olive oil
Sea salt
Juice and finely grated zest of ½ lemon, plus 2 lemon slices
180g linguine
2 garlic cloves, peeled and finely grated
1 tsp chilli flakes
1 massive courgette, trimmed and coarsely grated
10g recent dill, roughly chopped
4 tbsp pine nuts, or 4 tbsp omega nut and seed combine
Warmth the oven to 200C (180C fan)/390F/gasoline 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 high every fillet with a slice of lemon. Bake for 12-Quarter-hour, till simply cooked by means of. (When you have an air-fryer, the fish will take eight to 10 minutes.)
In the meantime, convey a big pan of salted water to a boil, then cook dinner the linguine in response to the packet directions, till simply al dente. Whereas the pasta is boiling, get all of the remaining components prepared.
Drain the pasta in a colander, reserving a mugful of the cooking water. Return the empty pasta pan to the hob on a low warmth, add the remaining two tablespoons of olive oil, then fry the garlic, chilli and lemon zest for simply 30 seconds.
Add the grated courgette, fry for a minute, till simply beginning to soften, then add the drained pasta, dill, lemon juice and a teaspoon of salt. Stir effectively – there needs to be sufficient liquid from the courgette to kind a clinging sauce; if not, add a tablespoon of the reserved pasta water. Flake the cooked trout in massive items into the linguine, then stir gently to mix. Style and regulate the salt as wanted.
Use tongs to divide the pasta and trout evenly between two warmed bowls, high with the pine nuts and serve scorching.
