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Linguine with Gurnard, Lemon, Parsley, & Fried Crumbs

Makes: 4 servings

300g linguine
3 tablespoons olive oil
400g gurnard fillets
sea salt
freshly ground black pepper
3 tablespoons finely chopped flat-leafed parsley
2 tablespoons finely grated lemon zest
3 tablespoons lemon juice
4 tablespoons extra virgin olive oil
3/4 cup fresh breadcrumbs, fried or baked in extra virgin olive oil until golden and seasoned

Boil the linguine in plenty of well-salted water until al dente (follow the packet directions) Meanwhile, heat the oil in a heavy based frying pan large enough to accomodate all the fish without overcrowding. Season the gurnard well then place carefully in the frying pan. Fry over a medium heat for 2-3 minutes each side or until just cooked through.
Quickly add the parsley and lemon zest, season with sea salt and pepper and toss well, breaking up the fish as you go. Drain the pasta, reserving some of the water, and add it to the fish, along with 2-3 tablespoons of the cooking water.
Mix the pasta well then serve in shallow bowls or plates. Sprinkle with fried breadcrumbs and a splash more extra virgin olive oil if you like.