Pennette with angler fish
Instructions
Private the the skin and fish of the central spine, then cut it into cubes.
Mix the juice of an orange with salt and pepper, add plenty of shredded chives.
Pour the sauce on the fish and let it marinate for half an hour.
Cook the pasta in plenty of lightly salted boiling water, then drain and dress immediately with cubes of fish after they are drained from the marinade.
Transferred in a large pan with 4 tablespoons oil, add the zest of 1/2 Orange, cut into julienne strips and stir-fry for a few seconds before serving.
Ingredients and dosing for 4 persons
- 320 g of type pasta pennette
- 400 g of monkfish (angler fish)
- 2 oranges
- Abundant of chives
- 4 tablespoons of olive oil
- Salt
- Pepper