Ocean Jacket in creamy fennel pasta
Put a large pot of salted water onto boil to cook your pasta.
Finely chop the fennel*. Sautee in olive oil over a medium heat with a generous pinch of salt until it starts to brown.
Put pasta on to cook once your pot of water has come to the boil.
Add garlic and white wine and cook until the fennel has softened, 5-10 minutes.
Add cream, followed by fish, 1/2 the basil leaves, freshly ground pepper and lemon zest. Cook for 7-10 minutes or until fish is opaque and cooked through.
Drain pasta, divide between 2 serving plates, top with sauce and garnish with the remaining fresh basil and fennel shoots.
*Fennel can be substituted with 2 brown onions. Finely dice and cook down until very soft and almost caramelised. Continue with recipe as above.