GRILLED FISH WITH MUSHROOM PASTA

Ingredients:

• 125g low calorie Slendier Pasta (fettuccine), well rinsed
• 150g Boneless White fish fillet (Barramundi, Basa, Prawns, Calamari, Dori, Ling, Snapper, Whiting)
• 1 teaspoon extra virgin olive oil (7g)
• 2 cloves of garlic, sliced
• 50ml tomato paste
• 125g mushrooms, thoroughly washed and diced small
• 125g Shiitake mushrooms, stems removed, washed, and diced small
• 1 teaspoon Dried oregano 
• ½ teaspoon Hot red pepper flakes 
• 100ml Water                                                                                                                                                                                                                                                                                 
• 10g parsley, chopped
• 30g Parmesan cheese, regular or vegan 
• 1 teaspoon lime juice
• 30g spring onion
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the instruction on the box. Drain well.
2. Take the fish fillet and season the fish with salt, pepper and lime juice. Let marinate for 30 minutes then grill in a non-stick pan for 4-5 minutes in medium heat. 
3. Meanwhile heat olive oil in a deep large skillet over medium-high heat. Add the garlic and for 1 minute, stirring constantly
4. Add the tomato paste and cook for 2-3 minutes, stirring constantly, until the tomato paste starts to caramelize, once it starts caramelizing add 50ml water to the mixture.
5. Add all the mushrooms, salt, pepper, oregano, and hot pepper flakes, if using. Cook over medium-high heat for about 10 minutes (the mushrooms will release some liquid while cooking, adding flavour to the sauce)
6. Serve over cooked pasta and grilled fish, sprinkle with fresh parsley, spring onion and parmesan cheese, if using

Nutrition Facts:

• Calories: 464.8 Cal
• Protein: 49.6g
• Carbs: 40g
• Fat: 17.8g