- Sea salt
- 1 red onion
- ½ tbsp + 2 tsp olive oil
- Freshly ground pepper
- 200g Kalettes®
- 2 garlic cloves
- 1 lemon
- 1 tbsp capers
- 200g spaghetti
- 2 pollack fillets
1. Fill your kettle and boil it, then fill a large pan with the hot water. Top it up, if necessary, and add a pinch of salt. Put the pan on a high heat, lid on, and bring to the boil. Preheat your grill to high and line a baking tray with foil. Set aside.
2. Trim, peel and halve the red onion. Finely chop it. Place a deep frying pan on a medium-low heat. Add ½ tbsp olive oil and the onion. Season with a pinch of salt and pepper. Fry, stirring occasionally, for 8 mins.
3. While the onion fries, trim the bases off the Kalettes®. Discard the bases and roughly chop the Kalettes®. Peel and grate or crush the garlic. Finely grate the zest from the lemon. Rinse the capers under cold water (they can be salty) then set aside.
4. The water in the pan should be boiling by now. Add the spaghetti and simmer for 8-10 mins till the pasta is tender but still has some bite.
5. Lay the pollack fillets on the baking tray and rub 1 tsp olive oil into each fillet. Season with salt and pepper. Slide under the grill for 8 mins till the pollack is cooked through – it will be opaque and flake easily when pressed with a fork.
6. While the fish and pasta cook, add the Kalettes® to the red onion. Stir fry for 3-4 mins, till starting to soften. Add the garlic, lemon zest and capers. Stir fry for 2 mins, then take the pan off the heat.
7. Scoop a mugful of water out of the pasta pan (mind your fingers, or use a ladle). Drain the spaghetti. Add it to the Kalettes® with a squeeze of lemon juice and 1-2 tbsp of the pasta water. Toss to mix. If it seems a little too dry, add a spoonful more water. Divide the spaghetti between 2 warm plates. Top with a pollack fillet each and serve with wedges of lemon for squeezing.