Cod Fish Pasta
Elevate your weeknight dinner game with Cod Fish Pasta, a Mediterranean-inspired dish that blends tender flaked cod with al dente linguine in a light, flavorful sauce. This recipe features a vibrant medley of cherry tomatoes, garlic, and a splash of dry white wine, enhanced by zesty lemon and a hint of red chili flakes for a subtle kick. Fresh parsley and buttery notes round out the dish, making it an elegant yet easy-to-prepare meal. Perfect for seafood lovers, this quick and wholesome recipe comes together in just 35 minutes, delivering restaurant-quality flavor from the comfort of your kitchen. Serve it with a side of crusty bread or a crisp green salad for a complete culinary experience!
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Recipe Information
Ingredients
- 400 grams linguine or spaghetti
- 300 grams cod fillets (skinless and boneless)
- 3 tablespoons olive oil
- 3 units garlic cloves
- 250 grams cherry tomatoes
- 100 milliliters dry white wine
- 0.5 teaspoons red chili flakes
- 2 tablespoons fresh parsley (chopped)
- 1 unit lemon (zested and juiced)
- 2 tablespoons unsalted butter
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, pat the cod fillets dry with paper towels and season with a pinch of salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cod fillets and cook for 3-4 minutes per side, or until they are golden and flake easily with a fork. Remove the cod from the pan, flake it into large chunks, and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Mince the garlic cloves and sauté them in the hot oil for 1-2 minutes, or until fragrant, being careful not to burn them.
Halve the cherry tomatoes and add them to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Deglaze the pan with the dry white wine, scraping up any bits stuck to the bottom of the skillet. Let the wine simmer for 1-2 minutes to reduce slightly.
Add the red chili flakes, lemon zest, and lemon juice to the skillet. Stir to combine.
Return the flaked cod to the skillet, then add the cooked pasta and toss to coat everything in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Stir in the unsalted butter and chopped parsley, then season with additional salt and black pepper if needed.
Serve immediately, garnished with extra parsley or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
