Fish casarecce with lemony salsa verde

Fish casarecce with lemony salsa verde

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  • 0:20 Prep
  • 4 Servings
  • Capable cooks

Ready in just 20 minutes, this light and fresh seafood pasta is a quick and easy way to be eating in spectacular fashion.

Featured in
Pasta recipes, Nutrition information


  • 1 bunch fresh continental parsley, leaves picked
  • 5 anchovy fillets, coarsely chopped
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons drained baby capers, plus extra, to serve
  • 2 garlic cloves, coarsely chopped
  • 80ml (1/3 cup) Cobram Estate Light Flavour Extra Virgin Olive Oil
  • 400g casarecce pasta
  • 2 baby fennel bulbs, fronds reserved, thinly sliced
  • 500g skinless snapper fillets


  • Step 1
    Process parsley, anchovy, lemon rind, capers and garlic in a food processor until finely chopped. Combine 60ml (1⁄4 cup) oil and half of the lemon juice in a jug. With the food processor motor running, add to parsley mixture in a slow, steady stream until combined.
  • Step 2
    Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, reserving 80ml (1⁄3 cup) of the liquid. Return pasta and reserved liquid to the saucepan.
  • Step 3
    Meanwhile, heat 2 teaspoons oil large non-stick frying pan over medium-high heat. Cook the fennel, stirring, for 5-6 minutes until golden. Transfer to saucepan with pasta.
  • Step 4
    Add remaining oil to frying pan. Season snapper. Cook, turning, for 4-5 minutes until just cooked through. Remove from heat. Coarsely flake. Stir through half the salsa verde.
  • Step 5
    Add remaining salsa verde to pasta. Toss to combine. Add fish mixture. Gently toss to combine further. Sprinkle with the fennel fronds and extra capers. Squeeze remaining lemon juice over to serve.


  • 2866 kj


  • 22g

    Fat Total

  • 4g

    Saturated Fat

  • 7g


  • 40g


  • 76g

    Carbs (total)

All nutrition values are per serve


Freeze any leftover anchovies in their oil in mini snap-lock bags, ready to toss straight into braises or pasta sauces.

  • Author: Katrina Woodman
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine



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