Cook the tagliatella in plenty of salted water.
Fry the Alaska Pollack fillets in a frying pan in a little oil.
Cut the tomatoes into wedges, cut the kernels and the green stalk out of each wedge, cut them into small cubes. Peel the onions and garlic and chop it finely. Slice the chillies and scrape it free from the white cores. Cut it into tiny cubes. Mix tomatoes, onion, garlic, and chili with olive oil and lime juice and season with salt, pepper and coriander.
