Pike-perch fillet on tomato linguine with capers and lemon

Season the thawed pike-perch fillets with lemon zest, rosemary, thyme, salt and pepper. Heat 2 tbsp of olive oil in a non-stick frying pan. Fry the fillets skin-side down for 3–4 minutes until crispy. Turn them over and cook for a further 2 minutes. Deglaze with a splash of lemon juice and baste with a little butter (optional).

For the tomato linguine: Cook the linguine in plenty of salted water until al dente, reserving some of the cooking water. Meanwhile, heat 4 tbsp of olive oil in a large frying pan. Sauté the onion and garlic over medium heat until translucent. Add the passata, diced tomatoes, chilli flakes, lemon zest and capers. Simmer for 6–8 minutes until the sauce thickens. Season with salt, pepper and a splash of balsamic vinegar.

Drain the pasta, add it to the sauce and toss well to combine. If necessary, stir in a little of the reserved pasta water. Fold in the fresh basil.

Arrange the tomato linguine on plates and place one pike-perch fillet on top of each serving. Garnish with fresh basil or a little extra lemon zest.

TIP: For extra flavour, add black olives or a touch of grated Pecorino to the pasta for an even richer Mediterranean taste.