My old MD before I left called me a ‘one trick pony’! I’m sure you’ll agree, excellent man management skills! I’ve never forgotten those words and I’m very conscious of those words in work, life & with my cooking.

Whilst my ‘go to’ is Indian food as I’m sure those that have read any of my posts will see haha, this is because I was educated in that area whilst doing my NVQ in professional cheffing way back in 2010. My desire over the next couple of years is to develop my fish and pasta cookery.

My food hero as anyone knows me is Rick Stein. It’s my wish to do his cookery school in 2026 to celebrate my 50th. I’m also inspired by Mitch Tonks, the founder of Rockfish who have several restaurants along the coast in Devon & Dorset. The business promoting fresh fish which is seasonal, supporting the boats that are going out all weathers to put food on our tables practicing sustainable fishing methods. We recently paid a visit to the Torquay Rockfish and the food was exceptional. A couple of examples below –

I’ve taken inspiration from the recent visit and taken a recipe from Rick Stein and modified to suit myself to bring together the two areas I want to improve on – seafood and pasta.

This simple dish was created and served in 15 minutes. Never an excuse not to cook using fresh beautiful ingredients at home.

Ingredients-

2 x sea bream fillets.

250g of dried spaghetti.

4 tbsp of olive oil

2 garlic cloves finely chopped

1 red chilli finely chopped

1/2 tin of plum chopped tomatoes

Handful of fresh parsley, finely chopped

Salt & pepper

A little extra olive oil to serve

Method –

Bring a pan of water to the boil.

Slice your fish with skin on into 2cm strips.

The main reason this dish is so quick is the prep. Only using a few ingredients the beauty of the dish is that it’s all done by the time the spaghetti is cooked 👍🏻.

Heat the olive oil in a large pan. Add the spaghetti to your boiling water. Place your fish strips in the olive oil skin side down. Fry the fish for 3 / 4 minutes.

Once the fish is cooked. Season well with salt and pepper.

Add in the chopped garlic and chilli frying in the oil for 30 seconds or so.

Follow the chilli and garlic with the chopped tomatoes, leave this for a minute.

Add most of the chopped parsley. Save a little to the end just to garnish the plate.

Once your spaghetti is cooked. Drain and transfer to the pan and mix well. You want coat the spaghetti with the sauce and gently break down the fish.

Transfer to a pasta bowl. Give the dish a little drizzle of olive oil and the rest of the chopped parsley.

Thank you for reading my ramblings.