Yelloweye Mullet Pasta

Mullet is quick to cook making this Yelloweye Mullet pasta an easy mid-week meal. Cooked over high heat and served over a classic tomato base, serve with your favourite dried pasta.  

by Callum Hann

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients

• 2 tablespoons olive oil plus 2 tablespoons extra
• 2 shallots, finely chopped
• 1 long red chilli, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 bunch basil, leaves picked, stems finely chopped
• 1 punnet cherry tomatoes, halved
• ½ kalamata olives pitted
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• 400g tin diced tomatoes
• 400g dried pasta
• 4 Yelloweye Mullet, filleted

Method

1. Bring a large saucepan of water to the boil. Meanwhile, heat 2 tablespoons oil in a large pan. Add shallots, chilli, garlic, basil stems (reserve leaves) and cherry tomatoes. Cook for 3-4 minutes or until shallots and garlic have softened. Stir in olives and capers, then pour in vinegar and tinned tomatoes. Reduce heat and simmer gently for 5-10 minutes or until reduced slightly.
2. Cook pasta in the large saucepan according to packet directions.
3. Heat remaining 2 tablespoons oil in a large non-stick frying pan. Add Yelloweye Mullet, skin side down. Cook for 1-2 minutes or until almost cooked all the way through. Flip onto a tray or plate – the residual heat will be enough to cook the fish through perfectly.
4. Reserve a cup of pasta cooking water. Drain pasta and add to tomato sauce along with enough of the cooking water to form a nice sauce consistency. Serve topped with Yelloweye Mullet and basil leaves.