Piccata-style Norwegian cod pasta

Name: Piccata-style Norwegian cod pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp olive oil; 2 Waitrose Frozen Cod Fillets, defrosted; 1 tbsp Essential Plain Flour, for dusting; 180 g essential spaghetti; 45 g Essential Unsalted Butter; 1 shallot, finely chopped; 100 ml stock (chicken or vegetable); 1 tbsp nonpareille capers, drained; 1 tbsp lemon juice; 25 g pack flat leaf parsley, leaves roughly chopped; Steamed greens to serve (optional)

A classy weeknight dinner that can be on the table in less than 30 minutes.

4 out of 5 stars(5) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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1 tbsp olive oil
2 Waitrose Frozen Cod Fillets, defrosted
1 tbsp Essential Plain Flour, for dusting
180g essential spaghetti
45g Essential Unsalted Butter
1 shallot, finely chopped
100ml stock (chicken or vegetable)
1 tbsp nonpareille capers, drained
1 tbsp lemon juice
¼ x 25g pack flat leaf parsley, leaves roughly chopped
Steamed greens to serve (optional)

Heat the oil in a large frying pan over a high heat. Pat the cod dry on both sides with kitchen paper and season. Put the flour on a small plate and dredge the fish in it to coat on all sides. Add the fish to the pan, skin-side down, and fry for 3 minutes. Meanwhile, bring a large saucepan of salted water to the boil. Turn the fish and fry on the flesh side for 2 minutes.
Add the pasta to the pan of boiling water and simmer for 9 minutes. Lift the fish from the pan onto a plate. Turn the heat down to medium. Add the butter, shallot and a pinch of salt; fry for 2 minutes. Add the stock and capers; simmer for 2-3 minutes, then return the fish to the pan, flesh-side down. Cook gently for a final 2 minutes, until the fish is opaque and flakes easily with a fork, then remove and set aside on a plate.
Drain the spaghetti, reserving a little of the cooking water. Stir the lemon juice and most of the parsley through the sauce, season with black pepper, then add the spaghetti and pasta water and mix to combine. Divide the pasta between plates and top with the cod. Sprinkle with the remaining parsley and serve straight away with steamed greens on the side, if liked.