Spaghetti alla Puttanesca With Fresh Parsley and Capers

Peel garlic and thinly slice. Chop the parsley and the onion separately and set aside.

Heat a pot of salted water to boiling on high heat.

Season the perch fillets with salt and pepper on both sides.

In a pan, heat a a little olive oil on high until hot. Add the nile perch and cook for 2-3 minutes on each side, or until browned and almost cooked through. Transfer to a plate and set aside.

Add the spaghetti to the now boiling water; cook for 10 minutes, or until al dente.

In the same pan used to cook the perch, heat a small amount of olive oil over medium heat, until hot. Add the garlic and onion; cook until transparent and fragrant, stirring frequently.

Add the tomato passata, tomato paste, chicken stock, capers, 2/3 of the parsley and as much of the chilli flakes as you would like.

Bring the sauce to the boil and reduce to simmer. Add the perch into the sauce.

Simmer for for a further 5-6 minutes so the sauce can reduce slightly, or until the perch is cooked through and firm.

The spaghetti should now be ready, drain it and add this to the sauce mixture, stirring to thoroughly coat the pasta.

When the perch is cooked through, turn off the heat.

Gently break apart the perch fillets into bite sized chunks. Season with salt and pepper to taste.

To plate your dish, divide the spaghetti accordingly. Garnish with the remaining parsley. Enjoy!