Cod Linguine
This cod linguine packs all the flavour of the ancient dish that inspired it, and can be prepared in 30 minutes or less. Capers and anchovies shine alongside honey and balsamic, and plenty of herbs add depth to this recipe. Cod provides essential B vitamins, is an excellent source of protein, and contains potassium and healthy omega-3 fatty acids. This meal quickly comes together for a delicious, healthy weeknight dinner that’s more soFISHticated than your typical pasta dish.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
400g/14oz cod fillets
1 tbsp. salt
1 tsp. black pepper
400g/14oz canned tomatoes
150g/5.25oz white onion, diced
30g/1oz garlic, finely chopped
70g/2.5oz capers, finely chopped
30g/1oz anchovies, finely chopped
1/2 tsp. dried chilli flakes
20ml/0.75fl oz balsamic vinegar
15ml/0.5oz honey
1/2 tsp. Dried Basil
1/2 tsp. dried oregano
250g/8.75oz uncooked gluten-free linguine
Ingredients
400g/14oz cod fillets
1 tbsp. salt
1 tsp. black pepper
400g/14oz canned tomatoes
150g/5.25oz white onion, diced
30g/1oz garlic, finely chopped
70g/2.5oz capers, finely chopped
30g/1oz anchovies, finely chopped
1/2 tsp. dried chilli flakes
20ml/0.75fl oz balsamic vinegar
15ml/0.5oz honey
1/2 tsp. Dried Basil
1/2 tsp. dried oregano
250g/8.75oz uncooked gluten-free linguine
Directions
- Cook linguini according to package instructions.
- Season cod fillets with salt and pepper on both sides.
- Heat olive oil in a deep skillet.
- Pan-fry cod for 3-4 minutes per side. Set aside.
- In the same pan, sautee onions until translucent.
- Add garlic and chilli flakes. Sautee for another minute.
- Add canned tomatoes, capers, anchovies, balsamic vinegar, honey, basil, oregano and a quarter cup of water. Simmer for 15 minutes.
- Serve over linguini.
