Red gurnard is a lovely fish and it’s available in February but if you can’t get it, red mullet or hake could be used instead. Sole of Discretion is an excellent source of ethical quality fish to buy online if needed.
For 4
400g linguine
55g butter
2 large cloves of garlic, peeled and crushed
A one-inch piece of ginger root, peeled and finely grated (optional)
A tiny pinch of dried chilli flakes (tiny because they tend to be very hot indeed)
2 large or 4 small fillets (skin removed) of red gurnard or similar fish such as hake or red mullet
The finely grated zest and juice from a lime or lemon.
4 tablespoons of extra virgin olive oil
A small bunch of coriander
Set the linguine to cook in plenty of salted boiling water.
Whilst the pasta is cooking, set a pan over medium heat and melt the butter.
Add the garlic and (if using) the ginger and let the mixture sizzle in the butter for 2 minutes. Stir in the chilli flakes and cook for about a minute more.
Lower the heat and add the fish fillets and let the whole lot heat through gently.
When the linguine is done, stir 3 or 4 tablespoons of the cooking water into the fish mixture, drain the linguine and stir the whole lot, that is the linguine and the fish mixture, together in whichever pan is big enough to hold it all. The fish will flake into pieces as you stir.
Stir in the lime or lemon zest and juice and half of the olive oil. Chop the coriander and stir that in too.
Serve the food on warm plates with the rest of the olive drizzled over the top.
See also Fava Bean Stew with Red GurnardFava Beans Stew with Red Gurnard and Greens with Mustard Dressing
