Coley and pancetta pasta with tomatoes and basil

Prep time: 15 minutes Cooking time: 10 minutes Serves: 2 Skill level: Easy Peasy Recipe by: Billingsgate Seafood School
Cjw Coley And Pancetta Pasta770X600

The method

  1. Cook the penne in boiling water until al dente, drain lightly and return to the pan with a little of the cooking liquid.
  2. Slice the coley fillets into thick medallions.
  3. Fry the pancetta in a small pan until the fat begins to run and it is brown. Lift the pancetta onto a late.
  4. Fry the monkfish medallions for 2-3 mins in the remaining fat, until lightly brown and cooked through. Lift onto a plate. 
  5. Add the oil to the frying pan and heat. Add the garlic and basil and cook for a few seconds as the sizzle. Stir in the chopped tomatoes and cook over a medium heat until soft and pulpy.
  6. Stir the tomatoes mixture into the pasta along with the monkfish, pancetta and tomatoes. Season to taste and serve. Pile into a large dish to serve.