Ingredients
2 1/2 cups farfalle pasta
cooking oil spray
2 fish fillets(white fish)
1 lemon, juiced and zested
1 tablespoon baby capers
6 pitted kalamata olives, halved
1 tablespoon finely chopped parsley
4 oz green beans, steamed
Preparation
Cook farfalle according to packet directions. Drain, reserving a little of the cooking water to moisten pasta, if necessary.
Meanwhile, spray a large frying pan with oil. Cook fish over high heat for 2-3 minutes on each side, until almost cooked through.
Pour over lemon juice. Simmer for a few minutes, to reduce slightly. Add zest, capers and olives and heat through. Serve fish, topped with lemon mixture and parsley, with pasta and green beans.
