This zesty and fresh fish spaghetti dish is packed with flavour and healthy ingredients. The combination of the fish, tender broccoli, and sweet cherry tomatoes, tossed in a light lemony sauce with a hint of fresh chilli, makes this a banger of a meal. Finished with a sprinkle of parsley and a splash of lemon juice, it's simple to make but incredibly satisfying. Perfect for seafood lovers who want a healthy and wholesome dish.
Ingredients
- 2 white fish steaks (coated in olive oil, lemon zest, and dill)
- 1/2 head of broccoli, cut finely
- 1/2 red onion, sliced
- 3 garlic cloves, minced
- 1 fresh chilli, chopped (to taste)
- 300 g spaghetti
- 1 tsp olive oil
- 1 handful cherry tomatoes, halved
- 1 lemon, zested
- 1 handful fresh parsley, chopped
- 1 tsp olive oil for drizzling
- 1 salt & pepper to taste
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
