Jack Mackerel Pasta with Lemon, Fennel and Crispy Skin
Fresh, creamy, and with just the right bite: this pasta with lemon, fennel, and asparagus is packed with flavor. With tender, smoked jack mackerel folded into the pasta and crispy skin on top for that perfect crunch.
Cook the pasta according to package instructions.
Remove the skin from the jack mackerel and fry until crispy in a dry pan. Drain on kitchen paper.
Heat olive oil and sauté the fennel and garlic until soft. Add the asparagus pieces and cook for 3-4 minutes.
Add cream, lemon zest, and a splash of lemon juice. Season with salt and pepper.
Stir in the pasta and add the jack mackerel in coarse pieces. Add the asparagus tips and heat through for another 2–3 minutes until al dente.
Finish with parsley, lemon zest, and crispy skin in small pieces. Enjoy!
