Haddock with Pasta and Broccoli
Hake would also work well in this simple and tasty dish.
Serves 4
Serves 4
Ingredients
700g haddock, skinned and boned
375g pasta – linguine or spaghetti are ideal
250g broccoli, broken up into small florets
A little salt and black pepper
125g cream
125g stock
2 cloves garlic, finely chopped
2 chilies, deseeded and finely chopped
Juice and grated rind of 1 lemon
1 handful parsley, chopped
2 handfuls watercress or spinach leaves, roughly torn
700g haddock, skinned and boned
375g pasta – linguine or spaghetti are ideal
250g broccoli, broken up into small florets
A little salt and black pepper
125g cream
125g stock
2 cloves garlic, finely chopped
2 chilies, deseeded and finely chopped
Juice and grated rind of 1 lemon
1 handful parsley, chopped
2 handfuls watercress or spinach leaves, roughly torn
To Cook
Cook the pasta in a large saucepan of boiling water as per packet instructions. For the last minute add the broccoli. Drain and return to the saucepan, along with a couple of tablespoons of the cooking liquid. Keep warm while you cook the fish and make the sauce.
Heat the grill. Lightly oil a baking tray and place the fish on it. Season with salt and pepper. Cook under the hot grill for 5-6 minutes until the fish flakes easily.
Put the cream and stock in a saucepan along with the garlic, chilies, lemon juice and rind and season with salt and pepper. Bring to the boil, reduce the heat and let it simmer for 4-5 minutes. Then stir this mixture and the watercress and parsley through the pasta. Finally flake the fish and gently stir it in.
Serve with a green salad.
Nutritional Analysis per Serving
Protein: 48g
Carbohydrates: 72g
Fat: 15g
Iron: 3.2mg
Energy: 606kcal
