3 onions, thinly sliced

1/3 cup (75 ml) olive oil

1 lb (454 g) skinless, boneless haddock

3 tbsp (45 ml) lemon juice

2 cloves garlic, chopped

½ tsp red pepper flakes

¾ lb (340 g) spaghetti

1 cup (45 g) chopped cilantro

1 lemon, grated zest

Salt and pepper

In a large non-stick skillet over medium heat, soften the onions in the oil until they begin to brown. Add the fish and lemon juice. Continue cooking for about 5 minutes or until the fish is cooked and flakes easily. Add the garlic and red pepper flakes. Continue cooking for 1 minute. Season with salt and pepper.

Meanwhile, in a large pot of salted boiling water, cook the spaghetti al dente. Reserve 1 cup (250 ml) of the cooking water. Drain.

In the skillet, add the spaghetti, ½ cup (125 ml) of the cooking water, the cilantro and lemon zest to the fish mixture. Toss gently. Add cooking water or oil if needed. Adjust the seasoning.

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