Gremolata is a chopped herb condiment made up of chopped flat-leaf Italian parsley, garlic, and lemon zest. Yes, I am cooking Italian today.

Ingredients ( Serves 4 )

• 2 large handfuls chopped flat-leaf Italian parsley
• 3 tsp grate lemon zest
• 2 garlic cloves, finely chopped
• 400g spaghetti
• 3 tbsp virgin olive oil ( I used olive oil )
• 500g white fish ( I use coral trout fillets )n
• some prawns
• 2 tsp olive oil, extra

Method

1. To make the  gremolata, put the parsley, lemon zest and garlic in a bowl and mix together well. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente.
2. Drain well, transfer to a bowl, then add the virgin olive oil and toss gently. Add the gremolata and toss again.
3. Heat the extra olive oil in a frying pan and cook the salmon over medium heat for 3-4 minutes, turning once during cooking. Take care not to overcook the fish. Flake the fish into large pieces and toss gently through the pasta. Meanwhile, add the prawns to the remaining oil in pan and saute till cooked and pink in color. Toss gently through the pasta.
4. Season to taste with salt and freshly ground black pepper, divide among four warm serving plates and serve. Voila!