Fish Scampi with Dill over a bed of Chili Aglio Olio

Hi folks, hope the new year has been treating you fantabulously. We are somewhere in France right now. I have scheduled posts in my absence and this is one of them. 

With lots of love, from our little home to yours, wherever you are. Gros bisous.

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I was halfway typing a completely different opening about how much I love aglio olio etc etc until ma belle mere called H. During the conversation, she asked him if I had started cooking for tonight (it's new year's eve). To which H glanced at me typing away on the computer across the room and replied, yes of course, she's been busy cooking the whole day. 

My sweets, if you ever meet a man like that, you snatch him and never let him go. Trust me. 

Anyway, without further ado (cause I need to get that chicken into the oven), here's the recipe..

Fish Scampi with Dill (serve 2)

Ingredients:

* a big fish slice, enough for 2

* 1 large clove garlic, diced

* 1 large shallots, diced

* 1/2 cup white wine

* 1 tbsp lemon juice

* 1 tsp butter + some OO

* 1 tbsp chopped dill

How to:

* Marinate the fish with salt & pepper. Set aside, while you chopped the garlic & shallots. 

* On a non-stick pan, heat up the OO then add butter till it starts to foam. Add in fish and cook till it's done on both sides. Set aside the fish. 

* Add in more OO if required, otherwise throw in the shallots & garlic. Cook till fragrant. Add in the white wine sauce and let it simmer till it's reduced till half. 

* Add back the fish, let it coated with the sauce. Add in the lemon juice and the dill. 

Serve over a bed of aglio olio.

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Chili Aglio Olio (serve 2)

Ingredients:

* Spaghetti enough for 2

* 1-2 large clove of garlic, minced

* 1 red chili, deseed and minced

* grated parmesan cheese for seasoning

* 4 tbsp OO

How to:

* Cook pasta as per cooking instruction till al dente. Aglio Olio should be al dente. 

* In a non stick pan, heat up OO and toss in the garlic & red chili. Cook till fragrant. Add in the spaghetti and grated cheese, toss well. Grate some more cheese if needed. Serve hot. 

n.b. Do you know that when cooking the pasta, one has to add salt to the water so much that the pasta water is as salty as the Mediterranean sea? Don't say I didn't tell you..