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Creamy Cod with Fresh Tagliatelle

Creamy Cod with Fresh Tagliatelle

New | Three Steps | Ready in 10

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Looking for a tasty midweek dinner option? Try cooking up our Pan Fried Cod in just 10 minutes for a balanced and tasty meal.

Allergens:FishEggCereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)



1 punnet(s)

Mixed Plum Tomatoes

60 grams

Bacon Lardons

1 pack(s)

Fresh Tagliatelle

(ContainsEgg, Cereals containing Gluten)

1 bag(s)

Baby Spinach

150 grams

Creme Fraiche


1 sachet

Zhoug Style Paste

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2632 kJ
Energy (kcal)629 kcal
Fat31.0 g
of which saturates12.0 g
Carbohydrate50 g
of which sugars6.0 g
Protein36 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with 0.5 tsp of salt on high heat. Heat a drizzle of oil in a frying pan on medium high heat. Season the cod with salt and pepper. Halve the cherry tomatoes. Once the frying pan is hot, lay in the fish and add the pancetta and tomatoes. Let the fish fry for 2 minutes, then turn the fish over and fry for another 2 minutes, shaking the pan occasionally to avoid any burning. The fish will break up, but that’s the plan so don’t worry!


Meanwhile, add the pasta to the boiling water and simmer until tender, 3 mins. Add the spinach to the pasta water for the last minute to wilt it. Once cooked, drain in a colander, pop back in it's pan and drizzle with oil to stop it sticking together. Reduce the heat of the frying pan to medium high.


Stir the creme fraiche and zhoug into the contents of the frying pan. Bring to the boil, remove from the heat. Taste and add salt and pepper if you feel it needs it. Add the pasta and spinach to the sauce and toss to combine. TIP: Add a splash of water if you feel it needs it. Serve in bowls and enjoy!