Seasonal vegetables and produce: month by month 
Jamie’s favourite vegetable curry recipes 
Easy & flavour-packed family vegetarian recipes 
Salad recipes with a difference 
Alternative proteins: are they healthy? 
How to make Mushroom stroganoff: Jamie Oliver 
How to make scrambled eggs: Buddy Oliver 
Quick cheese omelette baguette: Jamie Oliver 
Reverse puff pastry pizza: Jamie Oliver 
Lemon pasta: Gennaro Contaldo 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Mediterranean-style herring linguine
With cherry tomatoes, parsley & chilli
Mediterranean-style herring linguine
Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
Jamie's Fish Supper
Tap For Method
Ingredients
- 500 g dried linguine
- 2 cloves of garlic
- 1 fresh red chilli
- ½ a bunch fresh flat-leaf parsley , (15g)
- olive oil
- 1 tablespoon baby capers
- 4 x 40 g herring fillets , skin on, scaled, pin-boned, from sustainable sources
- 1 handful of ripe cherry tomatoes , on the vine
- 1 lemon
- 1 knob unsalted butter , optional
- extra virgin olive oil
Tap For Method
Jamie's Fish Supper
Tap For Ingredients
Method
- Cook the linguine in a pan of boiling salted water, according to the packet instructions.
- Peel and finely slice the garlic, then finely slice the chilli. Pick and finely chop the parsley leaves, then finely slice the stalks.
- Put a large frying pan on a high heat and add a few good lugs of olive oil. Once hot, add the garlic, chilli, capers and parsley stalks. Cook for a couple of minutes, or until just starting to colour.
- Cut the herring into 2cm strips, then add to the pan and cook for 2 minutes. They will start to break up but don’t worry. Quarter and add the tomatoes and squeeze in the lemon juice.
- Use tongs to transfer the cooked linguine straight into the frying pan, bringing a little of the cooking water with it. Add the butter (if using), and toss everything together in the pan.
- Have a taste, season with sea salt and black pepper, add most of the parsley leaves and a lug of extra virgin olive oil. Mix again – use tongs if you need to – then transfer to a large platter.
- Scatter over the remaining parsley leaves and whack it in the centre of the table so everyone can tuck straight in.
Tips
I reckon half the reason we’ve fallen out of love with herring is because we’ve become quite lazy and don’t like the thought of getting rid of all those bones. Well I’ve got a solution, simply trim down the fillet on either side of the bones to give you two sort of goujons, and chuck the bony bit away.
