Ingredients
12 oz. Isla Brisa Salted Pollock, prepared
¼ cup olive oil
½ cup pancetta, chopped
1 cup onions, finely chopped
1 cup red pepper, diced
2 cloves of garlic, minced
1 tbsp. red chili flakes
1 28oz. can Italian plum tomatoes
1 tsp. Italian seasoning
12 oz. Linguine pasta, cooked al dente
½ cup parmesan cheese
3 tbsp. parsley, chopped
1 lemon, sliced into 6 wedges
Preparation
Take the prepared fish out of the refrigerator pat it dry and set aside. In a large sauté pan, heat the olive oil to medium heat; add the Pollock and sauté until lightly browned. Remove Pollock from pan and put on a paper towel lined plate. Leaving oil in the pan, add pancetta, onions, red pepper, garlic, Italian seasoning and chili flakes, sauté until the peppers are tender. Add the tomatoes with juice crushing each tomato in the pan, bring to a simmer. After 10 minutes add the Pollock and bring back to a simmer. In a large serving bowl, add cooked linguine, top with Pollock and Fra Diavolo sauce, then with parmesan cheese and parsley. Garnish with the lemon wedges and serve.