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White Fish Tagliatelle

Ingredients:

  • 350g (approx) Regal White Fish Fillets (e.g cod, haddock, coley, whiting), skinned & boned and cut into goujons
  • 1 Bag fresh tagliatelle, cooked as per instructions
  • 100g Asparagus Spears, finely chopped
  • 100g Sun Dried Tomatoes, chopped
  • 100g Parmesan Cheese, grated
  • 1 large pot Single Cream
  • Fresh Basil Leaves
  • 1 tsp Pesto (or to taste)
  • Salt & Pepper

 Method:

  1. Add the cream to a saucepan along with the asparagus, tomatoes, Parmesan, pesto and basil leaves. 
  1. Season and cook on a medium heat for 4-5 minutes.
  1. Add the haddock to the mix and cook for a further 3-4 minutes or until cooked through.
  1. Place the cooked tagliatelle into four serving bowls and top with the fish mixture

Serves 4