Gluten-free pasta with John Dory and capers

Ingredients

For 1 serving

• Gluten-free pasta75 g
• John Dory170 g
• Cherry tomatoes100 g
• Capers5 g
• Lemon zest2 g
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Saltto taste

Contains: fish

Method

1. Bring plenty of water to the boil for the pasta and salt it once it boils.
2. Meanwhile run your fingers over the John Dory fillets and remove any bones, then cut them into roughly 2 cm pieces; wash the cherry tomatoes and halve them; rinse the capers; chop the parsley.
3. Add the gluten-free pasta and cook for the time on the packet, stirring often, until al dente.
4. Meanwhile heat the olive oil in a frying pan over medium heat with the capers for a minute, until they sizzle; add the tomatoes and cook for 3 minutes, until softened.
5. Add the fish with a pinch of salt and cook for 3 minutes, stirring gently, until white and opaque.
6. Drain the pasta, keeping a small ladle of the cooking water, and toss it in the sauce for a minute, loosening if needed; finish with grated lemon zest and parsley.