There aren’t many dishes that are as healthy as those that involve fish. Fish is light and low in calories and mixed with pasta can be also easy to prepare.
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.
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