This fish dish is fantastic, the flesh really takes on the rich deep flavours of the Ragu. A very quick dish to make, that’s if you have the Ragu already prepared. It’s light summery flavours are just heavenly. Its -1 Degrees (30 F) here tonight so the chilli back notes are slowly warming me up.
<>(To find the ragu recipe either click on the menu above and then click on the Sauces tab, scroll down or put ragu into the search bar).
Of course if you don’t like heat, leave out the chilli!
INGREDIENTS SERVES 2
- 2 x 150 grams of cod fillet (you can use other white fish such as Pollock or haddock)
- 1/2 portion of Ragu sauce
- 3 large vine tomatoes chopped into chunks
- 3 small baby peppers chopped into chunks
- 1 red chilli (to taste depending on how spicy you like it)
- 1 stock cube
- 2tbsp. of tomato puree
- sprinkle of paprika
- Handful of spinach leaves
- Handful of fresh basil leaves
- 7 Olives or more
- 100g Buffalo Mozzarella
- 1 tbsp. Parmigiana
- 80 grams of spaghetti
- Drizzle of olive oil to serve
(Slimming world members, I have allowed the mozzarella, 50grms as my healthy extra, and 1 syn for the parmigiana, 1/2 a syn for the olives, obviously you don’t have to have the cheese, but I wouldn’t be without it, olive oil its up to you!)
Bring a large pan of water to the boil. Also bring to simmer the Ragu Sauce, put in the tomatoes, peppers, chilli, olives, stock cube and tomato puree.
Lift the cod out of the packet, check for bones. Sprinkle salt, pepper and paprika onto the fish. If the ragu is too thick now add a cup of water, it should be like a runny soup. Add the fish to the ragu sauce whilst it is gently simmering, just place it on top of the vegies so the sauce is just covering the flesh. Place a timer for 5 minutes whilst it simmers. When the 5 minutes have gone add the pasta to the boiling water, cook per packet directions, (mine was 8-10 minutes). Set a timer for the further time required, this applies to leaving the fish in also. When the timer has gone, carefully lift out the cod with a spatula and place on to a separate plate. Take out a couple of ladles of the ragu and place onto the serving plates.
Now the lift out the pasta and add to the ragu mixture, add the spinach and basil leaves with plenty of salt and pepper. Give it a good stir.
Once the pasta has been evenly coated, divide the mixture onto the plates and on top of the ragu sauce. Place the fillets on top of the pasta, tear mozzarella and crumble the Parmigiana all over. Squeeze lemon on top, drizzle olive oil, and add more black pepper if you require.
Have on its own, or serve with some warm crusty bread to mop up the delicious juices!