Cod puttanesca with spinach & spaghetti
- Preparation and cooking time
- Serves 2
Tuck into a healthy seafood pasta dish in under half an hour. We've combined spaghetti with low-fat, high-protein white fish and an easy puttanesca sauce
- 100g wholemeal spaghetti
- 1 large onion , sliced
- 1 tbsp rapeseed oil
- 1 red chilli , deseeded and sliced
- 2 garlic cloves , chopped
- 200g cherry tomatoes , halved
- 1 tsp cider vinegar
- 2 tsp capers
- 5 Kalamata olives , halved
- ½ tsp smoked paprika
- 2 skinless cod fillet or loins
- 160g spinach leaves
- small handful chopped parsley , to serve
- STEP 1
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.
- STEP 2
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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