Author Notes
This cod linguine packs all the flavour of the ancient dish that inspired it, and can be prepared in 30 minutes or less. Capers and anchovies shine alongside honey and balsamic, and plenty of herbs add depth to this recipe. Cod provides essential B vitamins, is an excellent source of protein, and contains potassium and healthy omega-3 fatty acids. This meal quickly comes together for a delicious, healthy weeknight dinner that’s more soFISHticated than your typical pasta dish.
The recipe can be found here - http://www.mynutricounter.com/cod-linguine/ —Nikki Brown
Ingredients
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400 grams
cod fillets
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1 tablespoon
salt
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1 teaspoon
black pepper
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400 grams
canned tomatoes
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150 grams
white onion, diced
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30 grams
garlic, finely chopped
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70 grams
capers, finely chopped
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30 grams
anchovies, finely chopped
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1/2 teaspoon
dried chilli flakes
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20 milliliters
balsamic vinegar
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15 milliliters
honey
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1/2 teaspoon
Dried Basil
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1/2 teaspoon
dried oregano
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250 grams
uncooked gluten-free linguine
Directions
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Cook linguini according to package instructions.
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Season cod fillets with salt and pepper on both sides.
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Heat olive oil in a deep skillet.
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Pan-fry cod for 3-4 minutes per side. Set aside.
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In the same pan, sautee onions until translucent.
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Add garlic and chilli flakes. Sautee for another minute.
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7. Add canned tomatoes, capers, anchovies, balsamic vinegar, honey, basil, oregano and a quarter cup of water. Simmer for 15 minutes.
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Serve over linguini.
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