This flavour packed pasta recipe with ocean trout, capers and parsley is a simple but stunning dinner party dish.


  • 500 g cooked Spaghetti

  • 400 g Ocean Trout Cut into 2cm cubes at room temp

  • 4 tablespoons Garlic chopped

  • 2 tablespoons Banana Chilli's chopped

  • 0.5 cup Olive Oil

  • Salt & Pepper

  • 8 tablespoons Italian Parsley chopped

  • 6 Anchovies torn into pieces

  • 3 tablespoons Capers

  • 3 cups Rocket

  • Juice of 2 Lemon

  • shaved Parmesan optional

  • 4 tablespoons Salmon Roe


  • 1.

    Cook your pasta until al dente

  • 2.

    Heat a pot with the oil, garlic & chili in it until it starts to turn golden

  • 3.

    Add in the anchovies, capers & parsley

  • 4.

    Toss the pasta in and mix well

  • 5.

    If you are doing this recipe ahead of time and want to make a parcel then follow the following steps, if not skip to step 14

  • 6.

    Tear a piece of Aluminium foil about 60 cm long, fold in half joining end to end.

  • 7.

    Have the folded piece on your left hand side

  • 8.

    Fold the top edge onto itself about 3 times very tightly (each fold about an inch long.

  • 9.

    Do the same from the bottom edge so that once this is done you have a pocket on the right hand side to put your pasta in (sort of like an envelope)

  • 10.

    Do this twice so that you have two envelopes

  • 11.

    Divide the pasta into the two envelopes and put aside until you want to reheat it.

  • 12.

    Heat in an oven at 180 degrees for 15 – 20 minutes.

  • 13.

    Open up foil and follow steps 14 onwards

  • 14.

    Add in the rocket, lemon juice, and Ocean trout and salt & pepper to taste, stir through for 30 seconds. (You want the fish to be served rare, so just warmed slightly around the edges and it will keep cooking once it served from the heat from the pasta)

  • 15.

    Serve into a bowl & garnish with Parmesan (optional), & salmon roe.

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Posted by Neil69Report
This sounds great... thanks.
Posted by Laurie29Report
This is a fabulous recipe. Very tasty. It is simple but there is quite a lot of chopping of ingredients which can take time. So I tend to chop everything in advance and then the cooking part is very quick!