The Dinner Planner

Linguine with snapper, chilli and parsley

4 from 1 vote
Fresh, fast and fabulous fish Don’t put cheese on this one. 
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people


  • 400 g linguine
  • 4 tbsp olive oil
  • 500 g snapper fillets
  • 2 garlic cloves – finely chopped
  • 1 long red chilli – seeded and finely chopped
  • 1 lemon – zested
  • 6 large roma tomatoes – seeded and roughly chopped
  • 1/2 cup parsley – finely chopped


  • Cook pasta in a large pan of boiling, salted water for 8 minutes or until al dente. Drain and transfer to a large bowl.
  • Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add fish, cook for 3 minutes, then turn over and cook for a further minute. Season with salt and pepper. Transfer to a plate. 
  • Add garlic, lemon zest and chilli to pan and cook, stirring for 30 seconds, or until fragrant. Add tomatoes and cook for a further 30 seconds or until warmed through. 
  • Add fish, and the tomato mixture to the pasta. Scraping up the bits from the bottom of the pan. Add ¾ of the parsley and toss gently to combine, breaking the fish into smaller pieces. 
  •  Drizzle with extra olive oil and sprinkle with the remaining parsley to serve.

Tips and Variations

Nile Perch is a good budget alternative to snapper.
You can quickly blanche and peel the tomatoes if you have time. I personally don’t bother as they are only quickly heated through.


Calories: 669kcal | Carbohydrates: 86g | Protein: 41g | Fat: 17g

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?