A simple, tasty summer dish combining fresh fish, white wine, fresh herbs, chilli and garlic.


  • Pasta (enough for 4)

  • Two good sized fillets of freshwater trout or other fresh white fish

  • Ten leaves of basil

  • a teaspoon of fresh oregano

  • half cup of white whine

  • one small red chilli (or to taste)

  • two cloves of garlic.

  • 2 tablespoons of extra virgin olive oil

  • half a punnet of cherry tomatoes


  • 1.

    Boil and salt a large pot of water, add the pasta. Finely chop the garlic and chilli and add to two tablespoons of good quality extra virgin olive oil and saute in a medium pan, cut the trout fillets into even sized chunks and add to the garlic and chilli along with the cherry tomatoes halved. When the fish is starting to brown and cooked about half way through, add the white wine and simmer until reduced. Drain the pasta and add to the saucepan with the remaining ingredients - season with salt to taste. Serve with some fresh herbs sprinkled over the top

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