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Mediterranean-style herring linguine
With cherry tomatoes, parsley & chilli
Mediterranean-style herring linguine
Serves 4
Cooks In20 minutes
DifficultySuper easy
Jamie's Fish Supper
Tap For Method
Ingredients
- 500g linguine
- 2 cloves of garlic
- 1 fresh red chilli
- ½ a bunch of fresh flat-leaf parsley
- olive oil
- 1 tablespoon small capers
- 4 x 40g herring fillets, skin on, scaled and pin-boned, from sustainable sources
- 1 handful of ripe cherry tomatoes, on the vine
- 1 lemon
- optional: a knob of unsalted butter
- 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.
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