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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. 

2. Season and cook on a medium heat for 4-5 minutes.

3. Add the haddock to the mix and cook for a further 3-4 minutes or until cooked through.

4. Place the cooked tagliatelle into four serving bowls and top with the fish mixture

Serves 4