🥘 Carole’s tagliatelle with trout, lemon and dill…

This recipe is adapted from Rukmini Iyer’s Quick and Easy Linguine. Use pre-packed trout or salmon fillets to make it an even faster preparation and no need to use the oven.

Ingredients:

• 2 trout fillets
• 2½ tbsp olive oil
• Sea salt
• Juice and finely grated zest of ½ lemon, plus 2 lemon slices
• 180g tagliatelle
• 2 garlic cloves, peeled and finely grated
• 1 tsp chilli flakes
• 1 large courgette, trimmed and coarsely grated
• 10g fresh dill, roughly chopped
• 4 tbsp pine nuts, or 4 tbsp M&S nut and seed mix

Step by step:

Step 1

Heat your oven to 200C (180C fan)/390F/gas 6. Place 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 are using your air-fryer, the fish will take eight to 10 minutes.)

Meanwhile, bring a large pan of salted water to a boil and cook the tagliatelle according to the packet instructions, until just al dente. While the pasta is boiling, get all the remaining ingredients ready.

Step 2

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.

Step 3

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 sauce, add a tablespoon of the reserved pasta water if necessary. Flake the cooked trout in large pieces into the pasta, then stir gently to combine. Taste and adjust the salt as needed.

Step 4

Use tongs to divide the pasta and trout evenly between two warmed bowls, top with the pine nuts and serve hot.

We used Sainsbury’s Scottish Loch trout fillets. The sweet chilli salmon fillets from Sainsbury’s were also very tasty. Iceland’s ginger, chilli and lime salmon fillets are also excellent. They all come in 2 X 240g fillets.

Tips:

• Use spaghetti or linguine if you prefer
• Use fresh chillies (with or without seeds)
• If you don’t like garlic, use onions