Cook pasta in lightly salted water and drain. Combine garlic, tsp salt, coriander and paprika and rub on skinless side of fish.

Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add fennel and tsp salt and cook, turning occasionally, until golden and soft, 4 min. Transfer to a plate, reduce heat to medium and add 1 tbsp oil. Place fish, garlic side down, in the skillet and cook 4 to 6 min per -inch thickness of fish (or until fish flakes easily when tested with a fork), turning once halfway through cooking time.

Toss hot pasta with chile, lemon zest and juice, 1 tbsp oil, cooked fennel, parsley and fennel fronds. Break up cooked fish and gently stir into pasta. Sprinkle with extra zest. Makes 4 to 6 servings.