I think this is just the sort of dish a mermaid would like to eat, the peppers look like rubies for extra glamour! This family fish recipe is great for the summer as it does not require hours over a hot stove and it is very fresh and light. Its a great way to pep up your pesto and pasta and make it into a more substantial meal. The Crème fraiche and pesto combine to make a creamy, garlic sauce that pair so well with white meaty fish. Anything with pasta is always a winner as far as my daughters are concerned!
Preparation and cooking time: 20 minutes
Not suitable for freezing- its best eaten straight away.
300g pasta shells
4 cod fillets (loins, approx. 0.4Kg). Skinned and boned. You could use defrosted, frozen cod for this.
½ red pepper
1tbsp olive oil
100g spinach, washed and drained
1 tbsp green pesto
200ml crème fraiche
- Put the pasta shells on to boil, once cooked (after around eight to ten minutes), drain and set aside.
- Cut the cod into chunks, make sure that there are no bones. Deseed the pepper and cut into approx. 5mm squares.
- Fry the cod and pepper in a pan with a little oil.
- Chop the spinach (I think the easiest way to do this is using scissors when its still in the bag).
- Once the fish is just cooked through, add the spinach, pesto and crème fraiche. Stir everything together and heat through until it is all piping hot and bubbling (which will only take a couple of minutes!).
- Combine the drained pasta with the sauce and serve.
TIP: Cut the remaining pepper into strips and use to dip into hummus or guacamole.
How about making a mermaids cave to eat your mermaid pasta in? Visit my post here.