To make the Fish Broccoli pasta you will need 700g haddock, skinned and boned, 375g linguine, 250g broccoli, broken up into small floret, salt and black pepper, 125g cream, 125g stock, 2 cloves garlic, finely chopped, 2 chillies, deseeded and finely chopped, juice and grated rind of 1 lemon, 1 handful parsley, chopped, and 2 handfuls watercress or spinach leaves, roughly torn.
To prepare, cook the pasta in a large saucepan of lightly salted boiling water as per the instructions on the packet. Add the broccoli. Drain and return to the saucepan, along with a couple of tablespoons of the cooking liquid. Keep warm the fish cooks and you make the sauce. Heat the grill. Lightly oil a baking tray and place the fish on it and season with salt and pepper.
Cook under the hot grill for 5 to 6 minutes or until the fish flakes easily. Put the cream and stock in a saucepan along with the garlic, chillies, lemon juice and rind and season with salt and pepper. Bring to the boil, reduce the heat and let it simmer for 4-5 minutes. Stir the mixture and the watercress and parsley through the pasta. Then flake the fish and gently stir it in.