Fish, chilli, olive and white wine pasta

Fish, chilli, olive and white wine pasta

(3) Rate it

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Incorporate a good dose of omega-3 into your diet with a hearty helping of this fish and chilli pasta.

Featured in
Winter recipes, Pasta recipes


  • 300g fettucine or spaghetti
  • 1/4 cup (60ml) olive oil
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon dried chilli flakes
  • 1/4 cup (60ml) white wine
  • 1/3 cup (50g) pitted kalamata olives
  • 1/4 cup chopped flat-leaf parsley
  • salt and cracked black pepper
  • 4-8 whiting or small snapper fillets, skin on
  • lemon wedges, to serve


  • Step 1
    Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain.
  • Step 2
    Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the garlic and chilli and cook, stirring, for 3 minutes. Add the wine and cook for another 2 minutes. Stir through the olives, parsley, salt and pepper. Add the cooked pasta and gently toss to combine. Cover and set aside.
  • Step 3
    Heat a little extra oil in a clean non-stick frying pan and cook the fish for 1-2 minutes each side or until just cooked through (the fish should flake easily with a fork when tested in the thickest part).
  • Step 4
    Divide the pasta among serving bowls and top with a portion of fish. Serve with lemon wedges, if desired.


  • 2258 kj


  • 17g

    Fat Total

  • 3g

    Saturated Fat

  • 37g


  • 239.19mg


  • 55g

    Carbs (total)

All nutrition values are per serve
  • Author: Kate Murdoch
  • Image credit: Ben Dearnley
  • Publication:



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