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Cod puttanesca with spinach & spaghetti

Tuck into a healthy seafood pasta dish in under half an hour. We've combined spaghetti with low-fat, high-protein white fish and an easy puttanesca sauce

  • Prep: 10 mins
    Cook: 17 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 443
  • Carbohydrates 45
  • Saturated Fat 1
  • Sugar 11
  • Protein 36
  • Fat 10
  • Fibre 11
  • Salt 0.9

Nutrition per serving

  • Calories 443
  • Carbohydrates 45
  • Saturated Fat 1
  • Sugar 11
  • Protein 36
  • Fat 10
  • Fibre 11
  • Salt 0.9

Ingredients

  • 100g wholemeal spaghetti
  • 1 large onion, sliced
  • 1 tbsp rapeseed oil
  • 1 red chilli, deseeded and sliced
  • 2 garlic cloves, chopped
  • 200g cherry tomatoes, halved
  • 1 tsp cider vinegar
  • 2 tsp capers
  • 5 Kalamata olives, halved
  • ½ tsp smoked paprika
  • 2 skinless cod filletor loins
  • 160g spinach leaves
  • small handful chopped parsley, to serve

Tip

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Method

  1. Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.

  2. Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.

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