200 g spaghetti
300 g cooked white fish
40 g butter
1 tbsp vegetable oil
1 garlic clove, minced
1 bunch of parsley
Salt to taste
Freshly ground black pepper to taste
1.Cook spaghetti in a skillet with salted water until al dente. Drain.
2.Heat oil in a frying pan, add garlic and heat for 1 minute. Remove zest from lemon and squeeze out juice. Add lemon juice and zest to thew pan and stir.
3.Finely chop parsley, add 1/2 to the pan, season with salt and pepper. Pour in half a glass of pasta water and transfer the spaghetti to the pan, simmer over high heat until the liquid is evaporated a little.
4.Top pasta with a few pieces of fish. Sprinkle with parsley and serve.