2 flathead, halved, cut in chunks
Zest of ½ a lemon
½ red onion, sliced
3 garlic cloves, thinly sliced
¼ cup peas
1 tsp dried red pepper flakes
½ cup breadcrumbs, toasted
½ bunch chives, chopped
½ bunch parsley, roughly chopped
1 bunch dill, chopped
3 tbsp extra virgin olive oil
Cook pasta as per packet instructions.
In a large mixing bowl, combine breadcrumbs and the lemon zest. Set aside.
In a large frying pan over a medium to high heat. Add olive oil, onion and garlic. Cook for 1 – 2 minutes or until onion begins to soften. Add dry chilli flakes, prawns and flathead pieces to the pan. Cook for 1 minute or until seafood begins to colour. Add peas and season to taste. Cook for a further 2 – 3 minutes or until seafood is cooked through.
When pasta is al dente, drain and add to the pan. Stir through chives, dill and parsley.
Drizzle with a generous amount of olive oil. Transfer to a serving plate. Top with breadcrumbs and freshly grated parmesan cheese.