Ocean Jacket in creamy fennel pasta


Preparation time

Cooking time


200g / 1 packet Ferguson Australia OCEAN JACKET fillets
2T olive oil
1 small fennel bulb, top and outer layer removed
2 cloves garlic, crushed
1 lemon, grated zest and juice
1/3 cup white wine
300ml cream
20 basil leaves
1T soft green shoots from top of fennel blub
175-200g dried pasta

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.