Pan Seared Nile Perch with Mushroom & Walnut Farfalle

Bring a saucepan of salted water to the boil. Cook farfalle until al dente (8-11 minutes). In another saucepan, bring water to the boil, add stock, stir until dissolved, then remove from heat and set aside. Prepare ingredients: chop parsley, garlic, brown onion, mushrooms, and walnuts.

Heat half the olive oil in a frying pan over medium-high heat. Sauté garlic and onions until translucent. Push the onion mixture to one side of the pan, add butter to the center, and cook mushrooms until softened and changed color. Mix mushroom and onion mixture together.

Lower the heat, add stock and cream to the pan. Season with salt and pepper. Mix flour with a splash of water to create a slurry and gradually add to the sauce to thicken, if desired.

In another pan, heat the remaining olive oil over high heat. Season fish well with salt and pepper, and cook until firm and fully cooked.

Drain the pasta, return it to the saucepan, and gently pour the mushroom sauce over it, stirring through. Distribute the pasta among serving plates and garnish with walnuts and parsley.

Place the cooked fish atop the pasta and serve.