Pesto spaghetti and lemon-steamed fish

Dish type: salad, main course


200g large scallops
400g white fish fillets, scaled and pin-boned
olive oil
1 lemon
½ a dried red chilli

320g dried spaghetti
200g green beans
200g purple sprouting broccoli

75g blanched almonds
1 big bunch of fresh basil
1 clove of garlic
2 tbsp extra virgin olive oil
50g Parmesan cheese
1 lemon


Ingredients out
• Kettle boiled •Wok or large pan, medium heat • Large lidded pan, medium heat • Food processor (bowl blade) •Two 25cm bamboo steamers

Start cooking

Score the scallops on one side in deep crisscrosses • Pour 2.5cm of boiling water into the wok or large pan • Pour the rest of the water into the other pan, add the spaghetti and a pinch of salt and cook according to packet instructions • Put the almonds into the processor, rip in most of the basil leaves and squash in the unpeeled garlic through a garlic crusher • Add the extra virgin olive oil, Parmesan and the juice from ½ a lemon, blitz until smooth, then season to taste and check the balance of flavours – it should be clean and refreshing

Line the beans up and cut off the stalks, then add to the pasta pan • Put one of the steamers into the wok and add the trimmed broccoli, then put the second steamer on top • Rub the fish and scallops with a pinch of salt and pepper and lay in the second steamer • Drizzle with 1 tablespoon of olive oil, finely grate over the zest of a lemon and squeeze over half the juice, then crumble over the chilli and put the steamer lid on until cooked through

Drain the pasta and beans, reserving a cupful of the starchy cooking water, then return them to the pan • Spoon in the pesto from the processor and toss together, loosening with splashes of the cooking water until silky • Squeeze in lemon juice to taste, then pour into a serving bowl with the broccoli • Sprinkle over the remaining basil leaves and serve alongside the steamer basket of fish

Jamie's 15-Minute Meals is published by Michael Joseph, Penguin
Recipes © Jamie Oliver 2012

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