Jamie's Fish Supper
By Jamie Oliver
Mediterranean-style herring linguine
With cherry tomatoes, parsley & chilli
20 mins
Super easy
serves 4
About the recipe
This herring pasta is great for so many reasons – it's really cheap, mega tasty and good for you!
Recipe From
Ingredients
500g dried linguine
2 cloves of garlic
1 fresh red chilli
½ a bunch of fresh flat-leaf parsley (15g)
olive oil
1 tablespoon baby capers
4 x 40g herring fillets, skin on, scaled, pin-boned, from sustainable sources
1 handful of ripe cherry tomatoes, on the vine
1 lemon
optional: 1 knob of unsalted butter
extra virgin olive oil
Top Tip
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.
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.
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