Farmers markets all over the country have stalls selling traditionally smoked fish. With no added chemicals and less salt than those sold in supermarkets, this ancient method of curing fish introduces us to a myriad of delicious quick and easy meals. It's very important to serve this with a green salad - it completes the package, both in taste and nutritional necessity.
Cook the spaghetti in plenty of salted water.
While the pasta is cooking, heat the olive oil to hot and add the capers and sage. Cook them in the hot oil until the turn dark in colour and become crisp. Drain the pasta and toss the sage, capers and flaked fish through it.
Season with cracked pepper and serve with a dark green salad made with spinach leaves.
Note: The process of smoking fish involves initially placing it in a salt and dark brown sugar solution. The fish is then dried in cool rooms and then placed in smoke ovens with a specially approved timber for smoking food. Despite it's salt content, the intense flavour of smoked fish means that a little goes a long way and you don't need to eat very much.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 2331 kj |
| Calories | 557 kcal |
| Fat | 13.7 g |
| Saturated Fat | 2.1 g |
| Total Carbohydrate | 76.4 g |
| Total Protein | 24.9 g |
| Fibre | 12.4 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
