Spaghetti With Lemon, Trout And Arugula

• 14 oz spaghetti
• 2 tbsp extra-virgin olive oil
• 1 lb boneless trout fillet
• 5 cloves garlic, finely sliced
• 1 tsp chili flakes
• 1/2 cup dry white wine
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 3.5 oz arugula
• None Handful dill, roughly chopped

1. Prepare pasta according to package instructions. Drain well.
2. Meanwhile, heat half of the oil in frying pan over medium-high heat. Place trout, skin-side down, in pan and cook for 5-6 mins. Turn and cook for 3-4 mins for medium, or until cooked through. Remove from pan and rest until cool enough to touch.
3. Add remaining oil to pan and cook garlic and chili for 30-60 seconds, until garlic is just beginning to turn golden. Add wine and cook for 2 mins, then add lemon zest and juice and cook for 1 min.
4. Toss pasta with garlic mixture to coat. Flake trout into pasta and gently stir in arugula and dill. Season to taste and serve immediately.

extravirgin olive oil, trout fillet, garlic, chili flakes, white wine, lemon zest, lemon juice, arugula, handful dill

Taken from recipes-plus.com/api/v2.0/recipes/29616 (may not work)