Basil And Lemon Fish With Spaghetti

• 4 x 5 oz pieces firm white fish, such as monkfish
• 1 None lemon, zested and and juiced
• 1/4 cup olive oil
• 1/3 cup basil, 1 tbsp chopped
• 2 tbsp parsley, chopped
• 2 None red chilies, finely chopped
• 13 oz spaghetti
• 1/2 cup vegetable oil
• 2 tbsp capers

1. Place the fish in a shallow bowl. Combine the lemon zest, juice, 1 tablespoon of olive oil, chopped basil, parsley and chili in a bowl and pour over the fish. Turn the fish to coat.
2. Cook the spaghetti according to package instructions; drain.
3. Meanwhile, heat the vegetable oil in a small saucepan over a medium heat, until a cube of bread sizzles on contact. Add the whole basil leaves and fry for 5 seconds, until crisp. Drain on a paper towel.
4. Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Remove the fish from the marinade, reserving the marinade. Cook for 2 mins each side, until golden. Remove from the pan.
5. Add the marinade and capers to the same pan and cook on high for 1 min. Add to the warm spaghetti with the remaining olive oil and season to taste, then toss to combine.
6. Divide the spaghetti between serving plates. Top with a piece of fish. Top with fried basil to serve.

white fish, lemon, olive oil, basil, parsley, red chilies, vegetable oil, capers

Taken from recipes-plus.com/api/v2.0/recipes/27303 (may not work)