Ingredients:

• 500g Fresh Fish Fillets
• 50g Scallops
• Carrot, sliced thinly
• Celery, sliced thinly
• Cloves garlic, chopped
• 200g Vermicelli Noodles
• 2tblsp Watercress Pesto
• 50g Sundried Tomatoes
• 100mls White wine
• Salt and pepper
• 1 cup whole peeled Tomatoes
• 1 cup Watercress, chopped
• Onion, sliced
• 100mls extra virgin olive oil

Place fish fillets onto a tinfoil sheet about 30cm x 30cm. Season with salt, pepper and sprinkle with chopped garlic and place one scallop. Top with sliced carrots, celery, fresh time and watercress. Sprinkle with olive oil and white wine.

Fold tinfoil to cover ingredients and seal tight.

Place onto a hot plate or into a pan and allow to cook slowly in it’s own juices for 15 minutes.

Cook pasta in seasoned water till al dente, strain and mix with a little olive oil to prevent sticking.

Heat a pan with olive oil; add onions, chopped garlic, sundried tomatoes, can tomatoes, watercress pesto and chopped watercress.

Fold pasta into this and season to taste.

To serve, place pasta into a bowl, top with fish and drizzle over some extra virgin olive oil, garnish with lemon.