This white fish pasta is loaded with Mediterranean flavors such as garlic, tomatoes, olives, and feta. While it looks impressive, the whole thing comes together in under 30 minutes. If you don’t have linguine, try another long, thin pasta like bucatini or spaghetti.
Kosher salt, to taste
1 pound linguine
1 portion rockfish (8 to 12 ounces), cut into 2 pieces Available in Our Seafood Subscription Box
Freshly ground black pepper, to taste
3 tablespoons olive oil, divided
3 garlic cloves, thinly sliced
3 cups halved cherry tomatoes
1 cup pitted kalamata olives
½ bunch parsley, tender stems finely chopped, leaves roughly chopped (about ⅓ cup)
1 cup crumbled feta
Zest and juice of 1 lemon
COOK THE PASTA
Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente according to package instructions. Reserve ¼ cup pasta water, then drain the pasta in a colander.
COOK THE FISH
Pat the rockfish dry with paper towels and season both sides with salt and pepper. In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the fish and cook, without moving, until golden brown, about 2 minutes. Carefully flip the fish over and continue cooking the other side until the fish is cooked through and easily flakes, 1 to 2 minutes depending on thickness. Transfer to a plate and flake into large pieces with a fork.
MAKE THE SAUCE AND SERVE
In the same pan, add the remaining 1 tablespoon of olive oil and garlic and cook until aromatic, about 1 minute. Add the drained pasta, tomatoes, kalamata olives, and ¼ cup reserved pasta water and toss to combine until the pasta is glossy, about 1 minute.
Remove the pan from the heat and add the rockfish, parsley, feta, lemon zest and juice, and toss to combine. Serve immediately.
LEVEL IT UP
For an all-in-one pasta, sauté some coarsely shredded zucchini with the garlic before adding the pasta. Try folding in some fresh mint and dill along with the parsley.
CHANGE IT UP
This recipe adapts well for 2 servings by halving the ingredients.
LIGHTEN IT UP
For a “healthier” option (we think this is already perfectly healthy) use whole grain pasta for added fiber and a nutty flavor.
PAIR IT UP
A minerally, salty Greek white wine like Assyrtiko is ideal with this Mediterranean dish. If you can't find it, any southern French or Italian white wine will do the trick.