For the lemon spaghetti, cook the spaghetti in plenty of salted water according to package directions. Mix the basil and wild garlic pesto with the juice of one lemon and mix with the al dente cooked spaghetti.
Divide the fish fillet into 2 pieces, sprinkle with lemon juice and salt. Mix flour with parsley and flour the fish all over with it.
Fry in hot olive oil until fish is cooked and drain well on paper towels. Cover each with 1 tsp basil pesto and place with spaghetti.
Sprinkle with freshly grated Parmesan.
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