Tender morsels of blue eye in a fiery sauce all atop a mountain of zucchini noodles, this is clean eating at its best! This recipe makes two large servings and is as satisfying as any seafood pasta you will find anywhere. I used blue eye, but any firm white fish fillet will work. Warning, it does have loads of chilli, so it is not for the faint hearted. Enjoy!
Chilli Blue Eye with Zoodles (Zucchini Noodles)
3 zucchini, spiralised (use a spiraliser or julienne peeler)
2 fillets of blue eye, skin off, cut into 2cm pieces (ask your fishmonger to do this)
2 tbspn olive oil plus extra for drizzling
2 red chillies, sliced
Half a bunch of parsley, stalks and leaves finely chopped
1 tbspn baby salted capers, rinsed
1/2 tspn dried chilli flakes
2 tbspn tomato purée or pasta sauce
1 tbspn hot chilli sauce
1/2 cup sake (or white wine, stock or water)
zest of one lemon and juice of half a lemon
Heat the oil in a fry pan over medium heat. Add the parsley stalks, sliced chillies, chilli flakes and capers and cook for 1-2 minutes. Add the tomato purée, chilli sauce and sake and stir to combine. Place the fish in this sauce. Gently toss so the fish is covered then put a lid over the pan and allow to cook/steam for about 5 minutes of until fish is cooked through (this will depend how large your pieces of fish are). Squeeze lemon juice over the fish and sauce.
Arrange the zoodles on two plates. Top with the fish and sauce. Drizzle with olive oil. Scatter over the lemon zest and parsley leaves. Serve with fresh lemon wedges.