PASTA WITH FISH, FENNEL AND CHILI,

Serves 2

Drizzle extra-virgin olive oil plus a good glug

1 clove garlic, grated

1 bulb fennel, herby tops removed and reserved

½ leek, sliced thinly, washed well, drain

Pinch salt

2 fresh fish fillets, scaled and pinboned (gurnard, red cod, monk fish)

1 lemon, zested

Splash white wine

Freshly ground black pepper

1 red chili, seeds removed and finely chopped

Fresh pasta – spaghetti, linguine

Method

Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the leek, saute, but do not brown. Add the salt then lay the fish fillets, skin side up, on top. Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the chili. Turn the heat down and add the juice from 1/2 the lemon and some fennel tops.

Meanwhile cook the pasta in boiling, salted water until al dente or as directed on the packet.

Gently toss the pasta and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.

Fennel is high in vitamins A and E, calcium and potassium. Fennel and ginger make a good digestive tea. (Steep the fresh leaves with a bit of sliced ginger for 5 minutes in boiling water.) And enjoy!