Pan-fried Fish Fillet and Pasta

The staple of the Filipino food is rice but for the sake of variety I sometimes prepare bread or noodle or corn for the much needed daily carbohydrate intake. Here, I pan-fried few processed fish fillets and served them with pasta tossed in olive oil, parsley, Italian herbs and parmesan cheese – another easy to prepare dish as well as a truly mouth-watering meal!

Ingredients for the Pan-fried Fish Fillet:
Processed fish fillets
2 tbsp of minced garlic
salt & pepper
butter

Ingredients for the Pasta:
Spaghetti (or whatever is available)
2-3 tbsp of olive oil
2 tbsp of minced garlic
Parmesan Cheese
Italian herbs
3-4 tbsp of parsley, chopped

Marinate the fish fillets in salt and pepper for about 30 minutes. If you happen to have lemon, squeeze lemon juice on them. While marinating, cook spaghetti in boiling salted water.

Heat butter in a skillet over medium to high heat. Fry 4 tbsp of garlic until golden brown. Scoop out half of the garlic and reserve for pasta. Without crowding the fillets, add them and cook for about 3 to 5 minutes on each side, or until golden. Set aside.

When the spaghetti is cooked al dente, heat olive oil in a skillet and pour in the spaghetti. Turn the heat low or totally turn it off. Sprinkle it generously with Italian herbs, parmesan cheese, parsley and the cooked garlic. Season to taste then toss several times. Serve immediately alongside the fish fillets.

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About The Author: Iska

I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo. My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes. Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

Discuss - 4 Comments

  1. xtine says:

    Hi Iska,

    I think you’re right! Since I exposed myself to a different kind of food around I don’t stick to rice all the time when serving with main course dish but yes, I used to have pasta, corn, green beans, potato, carrots and sometimes salad mix to go along with any of my dishes. This is so easy and simple and what kind of fish do you have there?

    Thanks for sharing and have a great day!

    Tin

  2. relly says:

    Hello iska, easy to eat too. Some of the french didn’t like eating fish because of the fish bone!

  3. chef kc says:

    hi,so your Iska, how are you, Im the cuz of ces, is the photo posted your kid, hes cute,i miss my son tuloy, what type of fish did you use?Just curious,happy cooking!

  4. Joey ma-L says:

    meron po ba kayong recipe pra sa mga pagkaing nasa blog na ito?

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