Creamy Cod with Fresh Tagliatelle
New | Three Steps | Ready in 10
Looking for a tasty midweek dinner option? Try cooking up our Pan Fried Cod in just 10 minutes for a balanced and tasty meal.
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 war 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.
Ingredients
125
Premium Tomato Mix
1
Fresh Tagliatelle
2
Cod Fillets
(Contains Fish)
60
Bacon Lardons
150
Reduced Fat Creme Fraiche
50
Zhoug Style Paste
125
Baby Spinach
Nutritional information
Utensils
Instructions
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!
