Finely dice the tomatoes, finely chop the chilli. Finely chop the garlic cloves and the parsley.
Heat 2 tbsp. olive oil in a pan. Salt the fish fillets without the skin and fry for about 2 minutes on each side.
Remove the fish from the pan and keep warm. Heat 3 tbsp. olive oil in the pan.
Sauté the garlic and chilli over a medium heat for 2 minutes.
Cook spaghetti and dried tomatoes in salted water until al dente. Cut the fish into large pieces. Drain the pasta, reserving 100 ml of the cooking water.
Mix the pasta, pasta water, fish and half of the parsley in a pan with the garlic chilli oil and bring to the boil.
Serve sprinkled with the remaining parsley.