400 gmdried ricciutelli or other short, wide dried pasta125 ml(½ cup) extra-virgin olive oil90 gmcoarse sourdough breadcrumbs1baby fennel bulb, thinly sliced, fronds reserved½Spanish onion, thinly sliced1long red chilli, thinly sliced1garlic clove, finely chopped200 gmmixed small tomatoesJuiceand finely grated rind of 1½ lemons250 gmskinless kingfish fillet, thinly sliced1 cupcoarsely chopped rocket
Cook pasta in a large saucepan of boiling salted water until al dente (7-8 minutes), drain and return pasta and 40ml pasta water to pan.
Meanwhile, heat 50ml oil in a frying pan, add breadcrumbs, stir occasionally until golden (3-4 minutes), season to taste and set aside.
Stir fennel, onion, chilli, garlic and remaining oil in a frying pan over medium-high heat until tender (4-5 minutes). Add tomato, cook until tender (1-2 minutes), add lemon rind and juice, season to taste. Add to pasta with kingfish, rocket and reserved fronds, toss to combine, scatter with breadcrumbs and serve.