- 100g wholemeal spaghetti
- 1 large onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 red chilli, deseeded and sliced
- 2 garlic cloves, chopped
- 200g cherry tomatoes, halved
- 1 tsp cider vinegar
- 2 tsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 5 Kalamata olives, halved
- ½ tsp smoked paprika
- 2 skinless cod fillet or loins
- 160g spinach leaves
- small handful chopped parsley, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.
Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.
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