AuthorMichelle McKernanThis is a versatile sauce that can be used time and time again, it can be a delicious finishing touch for simple baked or grilled fish, and it’s also delicious with prawns and chicken. The haddock is coated in a delicious splice blend then fried, the lemon-caper sauce is cooked in the same pan as the fish so the sauce can be spooned over the fish to enhance flavour. Served with Risoni pasta, a form of short-cut pasta, shaped like a large grain of rice.
ALLERGENS:
Milk, Fish, Wheat.
CALORIES : 590
Boil the kettle. Dice the courgette[s] into bite sized pieces. Deseed the peppers and thinly slice into rounds. Peel and dice the garlic.
Fill a medium pot with some boiling water. Add the pasta and cook for 8-9 Minutes, or until tender. Once done drain and set aside.
Heat a drizzle of olive oil in a large pan on medium-high. Once hot, add the courgette and cook for 2 Minutes. Meanwhile, chop the parsley leaves and stems and slice the lemon into quarters.
Add the peppers and garlic into the pan of courgette, season and cook for a further 2-3 Minutes or until the veggies start to soften. Once softened, add veggies to the pot of drained pasta, cover and set aside until serving. Wash the pan out.
Add the capers, butter and the juice of 2 [4] lemon wedges into the pan of fish. Spoon the sauce over the fish and cook for 1-2 Minutes, or until the fish is coated and cooked through. Tip: The fish will become flaky when cooked through.
Add the yogurt and the juice of the remaining lemons into the pasta. Season and stir until combined.
Divide the pasta between plates and top with the fish and sauce. Garnish with the parsley. Enjoy!
Ingredients
Directions
Boil the kettle. Dice the courgette[s] into bite sized pieces. Deseed the peppers and thinly slice into rounds. Peel and dice the garlic.
Fill a medium pot with some boiling water. Add the pasta and cook for 8-9 Minutes, or until tender. Once done drain and set aside.
Heat a drizzle of olive oil in a large pan on medium-high. Once hot, add the courgette and cook for 2 Minutes. Meanwhile, chop the parsley leaves and stems and slice the lemon into quarters.
Add the peppers and garlic into the pan of courgette, season and cook for a further 2-3 Minutes or until the veggies start to soften. Once softened, add veggies to the pot of drained pasta, cover and set aside until serving. Wash the pan out.
Add the capers, butter and the juice of 2 [4] lemon wedges into the pan of fish. Spoon the sauce over the fish and cook for 1-2 Minutes, or until the fish is coated and cooked through. Tip: The fish will become flaky when cooked through.
Add the yogurt and the juice of the remaining lemons into the pasta. Season and stir until combined.
Divide the pasta between plates and top with the fish and sauce. Garnish with the parsley. Enjoy!