Pan Seared Nile Perch

with Mushroom & Walnut Farfalle and Roasted Cherry Tomatoes

This quick and easy creamy pasta dish is brilliantly complimented by the sweet cherry tomatoes and crunchy walnuts. Topped with Nile Perch fillet this is a wonderful dish that makes eating it a treat.

Nutrition Per Portion

  • 879 Calories |
  • 86.6g Carbohydrates |
  • 39.7g Fat |
  • 6.4g Fibre |
  • 46.1g Protein |
  • 7.3g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring a saucepan of salted water to the boil.

  • 1.0 min

    Bring another saucepan of water to the boil, add the stock and stir until dissolved. Remove from the heat and set aside.

  • 2.0 min

    Finely chop the fresh parsley.

  • 3.0 min

    Peel and finely chop the garlic and brown onion.

  • 5.5 min

    Thickly slice the mushrooms.

  • 7.0 min

    Chop the walnuts.

  • 7.5 min

    In a small bowl mix together the flour and a splash of water to make a slurry.

  • 8.5 min

    Place the cherry tomatoes on a prepared baking tray and place in the oven to roast.

  • 9.0 min

    Place the farfalle into the boiling water and cook until al dente (8-11 minutes).

  • 10.0 min

    Heat half the olive oil, in a frying pan over medium-high heat.

  • 11.0 min

    Add the garlic and onions. Cook until the onions are translucent.

  • 12.5 min

    Push the onion mixture to one side of the pan and add the butter to the center.

  • 13.0 min

    When the butter has melted add the mushrooms and cook in the butter until they have softened and changed colour

  • 15.0 min

    Gently mix together the mushroom and onion mixture.

  • 15.5 min

    Lower the heat of the pan and add in the correct amount of stock and cream. Season well with salt and pepper.

  • 16.5 min

    Add small amounts of the flour slurry to thicken the sauce if desired.

  • 17.0 min

    In another pan, heat the remaining olive oil over high heat.

  • 18.5 min

    Season the fish well with salt and pepper and add to the frying pan to cook.

  • 19.0 min

    Drain the pasta and add the pasta back to the saucepan it was cooked in.

  • 19.5 min

    Gently pour the mushroom sauce over the pasta and stir through.

  • 20.5 min

    Distribute the pasta among the serving plates and garnish with walnuts and parsley.

  • 22.0 min

    Remove the tomatoes from the oven and serve atop the pasta.

  • 22.5 min

    Remove the fish from the pan and check that it is firm and fully cooked.

  • 24.0 min

    Serve the fish atop the pasta.

  • Ingredients

    Nile Perch

    Plain Flour

    Fresh Parsley, finely chopped

    Cream

    Vegetable Stock

    Garlic, finely chopped

    Brown Onion, finely chopped

    Button Mushrooms, sliced

    Butter

    Farfalle

    Walnuts, chopped

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