Introduction
This is such a handy dinner to have up your sleeve midweek! A dinner you can get in the oven and go off and get a few bits done on a busy evening, but still have something tasty and healthy on the table!
Ingredients (Serves 3-4)
- 400g Fresh Pasta (Tagliatelle works well)
- 3/4 Fillets of Fresh Cod
- 1 Good Handfuls of Spinach
- 1 Good Handful of Peas
- 1 Lemon
- 2-3 Tablespoons of Pesto
- A pinch of black pepper
- Optional: A small Handful of Pine Nuts & Parmesan Cheese to serve
Steps
1. Get the kettle boiled and the oven on 220 degrees. Easy first step.
2. Get a large deep tray and place your fresh pasta, cod fillets and lemon in. Get your kettle of water and pour over enough water just to come up about just over halfway on the pasta and fish. Sprinkle over a good pinch of salt and then just mix everything well, almost just so each bit of pasta comes in contact with a bit of water. Fully cover this in tinfoil and then get it in the oven.
3. After 25-30 minutes, give it a check. The fish should be soft to the touch, and your fork should be able to make it up easily, while the pasta should be similar, however, in parts it might still be slightly stiff. Once you have this, take your lemon out, add your spinach and mix well until the spinach starts to wilt. Throughout this, you can break up the fish and allow it to mix in.
4. Cut into the lemon just to make a little slice in the skin. Be careful, the juices can burst out. Once cut, squeeze out the juices all over the pasta. Add the pesto here, along with the black pepper and another small pinch of salt.
5. Boil the kettle again and add your frozen peas to a bowl. Once the water is boiled, pour it over the peas to cover them and mix well for 20-30 seconds. Drain the water and then add it to the pasta and mix well again.
5. You can serve it as it is, or you can add it to a bowl with some pine nuts and a sprinkle of Parmesan.
