Spaghetti with Red Drum

Spaghetti with Red Drum


There is just nothing like being rewarded with a beautiful fish caught from a kayak on the shores of the inter-coastal waterway.  This time it was a Red Drum or Red Fish.  To transform the fish into a mouthwatering dish, we simply diced the fillets, and accompanied them with cherry tomatoes and other fresh goodies.  With some magic of the wood-fired oven it resulted into a mouthwatering plate of spaghetti.  What a crazy power the sense of taste has!  When eating this dish, the symphony of flavors simply transported us to the seacoast of Italy on a warm summer day.  Let's get started!



  • 400 grams spaghetti (1 box) we used Barilla 
  • 500 grams Red Drum fish
  • 350 grams cherry tomatoes
  • 1 yellow onion, diced
  • 2-3 garlic cloves, diced
  • 150 ml white wine
  • 200 grams Fish Stock 
  • 3 tablespoons olive oil 
  • Juice and zest of half a lemon
  • 1 bunch fresh parsley, stems included
  • Cayenne pepper flakes to taste
  • Salt to taste


    1. Preheat The Marinara Pizza Oven to 375°F - 190°C.  
    2. Preheat the pot inside the wood-fired oven.  
    3. Dice the fish filets into bite sized pieces.  
    4. Chop the stems of the parsley, as well as the onions and garlic.
    5. Drizzle olive oil in the preheated pan.  Add the onion, garlic, chopped parsley stems, salt and cayenne pepper.  Give everything a good stir and place the pan in the oven until the onions are translucent.  This should take about 15 minutes.  Make sure to check the oven temperature with the infrared thermometer before placing the pan inside the oven.  Only a small fire should be present on the side of the cooking chamber.     
    6. Once the onions have become translucent, add the wine and allow it to "sfumare" or cook out.  This will take about 3-4 minutes.
    7. Now it is time to add the cherry tomatoes, along with the fish stock.  Allow the tomatoes to cook down in the oven to a slightly golden brown color for about 10-15 minutes.  Once wilted, slightly crush the tomatoes.  
    8. Add the diced fish to the tomatoes giving everything a good stir.  Slide the pan back into the oven and simmer for about 5-7 minutes.  
    9. In the meantime, place the pasta in the salted, boiling water. 
    10. Remove the fish from the oven.  Add the 'al dente' pasta to the fish sauce, as well as a ladleful of pasta cooking water, marrying everything together.  
    11. Top everything off with fresh, chopped parsley, and a generous drizzle of good olive oil and the zest of a lemon.  A squirt of fresh lemon juice brings the dish to a whole new level.  Serve immediately and enjoy!! 
    Buon Appetito!

        Subscribe to our YouTube channel for more videos! 

        @FontanaForniusa   #fontanaovens