//How to prep fish//
Remove any pin bones from the fish.
Pat it down with paper towels and dry very well. Salt and pepper both sides.
//How to prep sauce//
In a small bowl, combine the juice of half of a lemon and the ingredients.
Boil water with salt. Cook pasta al dente. Reserve 1/4 cup of pasta water.
In a medium size non-stick pan, low heat, pour a large amount of olive oil and add the garlic. Cook for about 5 minutes until garlic is golden brown. Remove the garlic from the pan and set aside. Reserve the oil.
In the same pan you used to made the garlic oil, medium heat, add red chili to the oil and saut for a minute.
Add fish to the same pan, skin side down. Cook for 5 - 7 min with medium-high heat. Turn over when the skin color turns golden brown.
Cook for 2 minutes then turn the heat high, add white wine and cook until the wine evaporates, about 4 min.
After the fish is cooked remove fish from the pan.
In a pan, add reserved pasta water and bring to a boil. Add fish, the sauce, half of the sauted garlic and pasta. Cook together and allow to emulsify, about one minute. Adjust the taste if necessary, add salt and pepper.
Plate it and sprinkle over with the half reserved sauted garlic on the dish.
Place slice of lemon on each plate.
