Fish, chilli, olive and white wine pasta


Fish, chilli, olive and white wine pasta

Prep Time: 10 Mins Cooking Time: 15 Mins Total Time: 25 Mins


  • 300g spaghetti or fettucine
  • 1/4 cup (60ml) olive oil
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon dried chilli flakes
  • 1/4 cup (60ml) white wine
  • 1/3 cup (50g) pitted kalamata olives
  • 1/4 cup chopped flat-leaf parsley
  • salt and cracked black pepper
  • 4-8 whiting or small snapper fillets, skin on
  • lemon wedges, to serve


  1. Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain.
  2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the garlic and chilli and cook, stirring, for 3 minutes. Add the wine and cook for another 2 minutes. Stir through the olives, parsley, salt and pepper. Add the cooked pasta and gently toss to combine. Cover and set aside.
  3. Heat a little extra oil in a clean non-stick frying pan and cook the fish for 1-2 minutes each side or until just cooked through (the fish should flake easily with a fork when tested in the thickest part).
  4. Divide the pasta among serving bowls and top with a portion of fish. Serve with lemon wedges, if desired.