Summer Fish Spaghetti with Pangrattato and Cherry Tomatoes
Oh, this lovely summer weather! It’s too bad that now I’m back at work I can’t enjoy it.
I did enjoy it while it lasted though, with trips to the beach to sunbake, read and swim. And, as usual, with delicious summer-style food.
On one of the sweltering days we had a couple of weeks back, Boyfriend and I decided that, after a day at the beach, we felt like something fresh and light for dinner. What was more fitting than some grilled fish and handcut chips?
But, as we discussed our plans, (i.e. What kind of fish? What to have to with fish? Me: How about we make a lemongrass, soy and ginger fish like that one we had that time? Boyfriend: With potato? I don’t think so), I remembered the fish I’d eaten at Jamie’s Italian a few months earlier – grilled john dory with cherry tomato salad and pangratatto. From here, we had an idea.
We bought really fresh flathead fillets (boned and skinned) in order to make a light, summery dish; but you can use any firm, white fish that flakes well, just make sure it is as fresh as you can buy.