Baked Haddock with Gnocchetti & Greens
Fish can seem a little daunting; there's a fear of under doing it & poisoning yourself or over doing it & being faced with a tasteless cardboard dinner.
This recipe is geared toward showing that this fear is unfounded. That we can delight in our delicate flakey friends & when compared to other protein options, that fish is actually an incredibly speedy & easy option to turn to.
Key Facts
- High in protein
- Super simple & easy
- Midweek meal option
- High in fibre
Ingredients
- 2 haddock fillets (or another white fish like cod, pollock, monkfish)
- 120g gluten free gnocchetti (or your pasta of choice)
- 1 cup peas
- 1 courgette
- 4 tablespoons crushed tomatoes
- TO SERVE - fresh parsley, juice of 1 lemon, & black pepper
Preparation
01
Preheat your oven to 190°C, place the fish fillets in an oven proof dish, top with the tomatoes & leave to one side.
02
Get your pasta water on to boil, the fish will take 15 minutes to cook so pop it in at an appropriate time so that your pasta will be done at the same time.
03
Add the peas to the pasta pan one minute before the pasta is done.
04
Whilst everything is cooking slice the courgette & chop the parsley.
05
Drain the pasta & peas, add back to the pan, toss through the courgette & add the lemon juice.
06
Spoon onto plates, add a piece of fish to each & top with the parsley & plenty of pepper.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
