Instructions: Cut fish fillets into large dice, combine with lemon juice and dill, mix well and set aside.

Cook pasta in a large pot of boiling salted water for 12 minutes or until tender. Drain well and set aside.

Sauce:
Dice onion and olives. Chop tomatoes and anchovies.

Heat butter and oil from tomatoes in a pan, add onion and garlic and saute gently 2 minutes. Add white wine, cream, chopped dried tomatoes, olives, capers and anchovies and simmer 5 minutes or until sauce reduces slightly. Season well and set aside.

Heat olive oil in a large fry pan, when hot add fish and saute quickly for about 3 minutes. Add sauce and bring to the boil, season and stir in chopped parsley. Toss through pasta and cheese and stir to heat.

Serves 4.

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