Veg and pasta
100 g pancetta, cubed
350 g fettuccini
100 g sugar snap peas
100 g broccoli florets
1/2 sweetheart cabbage, shredded
1 large carrot, cut into matchsticks
50 ml vegetable or chicken stock
100 g creme fraiche
Preheat the oven to 180C fan. Smear the softened butter onto the underside of each fish fillet. Season with salt on both sides and a little pepper and place on a roasting tray and set aside.
Make the pangrattato. Melt the butter in a small frying pan, add the breadcrumbs and fry until golden. Remove from the heat, stir in the lemon zest and herbs, tip onto a plate lined with kitchen paper and set aside.
Put a large pan of salted water on a high heat and bring to the boil. Heat a frying pan over a medium low heat and gently cook the pancetta allowing it to release the fat and brown.
Once the water is boiling, add the pasta and cook to pack instructions. Put the fish in the oven and roast for 10 minutes.
Add all the vegetables to the pancetta pan and stir to coat in the bacon fat. Stir fry for a few minutes, add the stock and creme fraiche, turn the heat to low and leave to simmer until the fish comes out the oven.
Drain the pasta, turn the heat up under the vegetables and add the pasta to the veg, use tongs to toss through the veg.
To Serve, In a warm pasta bowls, divide the pasta and veg between the 4 bowls, top with fish and finish with a sprinkle of pangrattato.
Ingredients
Fish
- 4 x 150g cod loin fillets skinless
- 25 g butter softened
Pangrattato
- 50 g butter
- 4 slices sour dough blitzed to rustic breadcrumbs
- 1/2 lemon zested
- 2 sprigs thyme leaves removed
- 2 tbsp parsley chopped
Veg and pasta
- 100 g pancetta cubed
- 350 g fettuccini
- 100 g sugar snap peas
- 100 g broccoli florets
- 1/2 sweetheart cabbage shredded
- 1 large carrot cut into matchsticks (julienne)
- 50 ml vegetable or chicken stock
- 100 g creme fraiche
Instructions
- Preheat the oven to 180C fan. Smear the softened butter onto the underside of each fish fillet. Season with salt on both sides and a little pepper and place on a roasting tray and set aside.
- Make the pangrattato. Melt the butter in a small frying pan, add the breadcrumbs and fry until golden. Remove from the heat, stir in the lemon zest and herbs, tip onto a plate lined with kitchen paper and set aside.
- Put a large pan of salted water on a high heat and bring to the boil. Heat a frying pan over a medium low heat and gently cook the pancetta allowing it to release the fat and brown.
- Once the water is boiling, add the pasta and cook to pack instructions. Put the fish in the oven and roast for 10 minutes.
- Add all the vegetables to the pancetta pan and stir to coat in the bacon fat. Stir fry for a few minutes, add the stock and creme fraiche, turn the heat to low and leave to simmer until the fish comes out the oven.
- Drain the pasta, turn the heat up under the vegetables and add the pasta to the veg, use tongs to toss through the veg.
- To Serve, In a warm pasta bowls, divide the pasta and veg between the 4 bowls, top with fish and finish with a sprinkle of pangrattato.
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