Besides being tasty, angelfish is light on the wallet. It’s also on the WWF-SASSI green list of sustainable fish, so you can eat it in good conscience. Use it to make this creamy pasta for a dinner option that will be ready in minutes.
SERVES 4 // COOKING TIME 15 min
⅓ cup olive oil
1 tbsp finely chopped parsley
2 cloves garlic, peeled and crushed
Salt and pepper
½ cup cream
250g angelfish (or other white fish), cooked and flaked
400g fusilli, cooked as per packet instructions
1. Mix the oil, parsley and garlic, and season well.
2. In a pot over medium heat, bring the cream to a simmer. Remove from the heat straight away. Add the fish and parsley mixture, and stir to combine.
3. Toss the sauce and pasta together and serve.