Tag: Linguine

🥘 Carole’s baked fish with tomatoes, olives and capers…

🥘  1 pan  🍽 Serves 2   🛒 10 ingredients ⏱ 30 minutes £12

This recipe is adapted from Rachel Roddy’s fish baked al cartoccio, which as she explains means ‘in paper’, the French call it en papillote. Cooking al cartoccio creates a flavoursome soft texture with the steam creating a frothy scented sauce inside the paper parcel.

We used haddock loins which are available in Sainsbury’s – Taste The Difference range, approximately £7 for two.

You will need baking paper and a baking tray or oven proof dish

Have your ingredients ready

Ingredients:

  • 1 large beefsteak tomato
  • 2 garlic cloves
  • 2 fish fillets (110g-140g per person)
  • olives
  • capers
  • fennel seeds (or fronds)
  • vine ripened tomatoes
  • lemon
  • olive oil
  • parsley

Step by step:

Step 1

Heat your oven to 200C (180C fan), gas 6 and prepare four squares of baking paper approximately 23cm x 23cm.

Peel the large tomato. Simply cover it in boiling water for a couple of minutes and then plunge it into cold water and the skin should peel away easily. Remove any seeds or hard white bits and chop finely.

Step 2

Peel the garlic cloves and cut them into very thin slices. Rub the centre of the baking paper with olive oil and place the fish in the centre. Add the tomato, slivers of garlic, olives, capers and fennel seeds. Season to taste.

Step 3

Make the fish parcel by lifting the edges of the baking paper and folding them into the centre. Place them on your baking sheet, or in the oven proof dish and cook for 15-20 minutes. The fish will be cooked through and poached in delicious tomato, olive and garlic and caper flavoured juice

Roddy suggests serving the fish with rice or couscous. We opted for vegetables and my current favourite Sweet Potato Fries, also available from Sainsbury’s – Taste The Difference range £3.80 for 300g enough to serve 2.

Notes and Tips:

Whilst you can serve the fish al cartoccio and let guests undo the parcel, we prefer to serve it unwrapped with parsley butter and a good extra glug of olive oil.

We serve the fish with a small pot of tartar sauce, mayonnaise or aioli.

🥘 Carole’s tagliatelle with trout, lemon and dill…

🥘  1 pan  🍽 Serves 2   🛒 10 ingredients ⏱ 45 minutes £8

This recipe is adapted from Rukmini Iyer’s Quick and Easy Linguine. Use pre-packed trout or salmon fillets to make it an even faster preparation and no need to use the oven.

Ingredients:

  • 2 trout fillets
  • 2½ tbsp olive oil
  • Sea salt
  • Juice and finely grated zest of ½ lemon, plus 2 lemon slices
  • 180g tagliatelle
  • 2 garlic cloves, peeled and finely grated
  • 1 tsp chilli flakes
  • 1 large courgette, trimmed and coarsely grated
  • 10g fresh dill, roughly chopped
  • 4 tbsp pine nuts, or 4 tbsp M&S nut and seed mix
Have your ingredients ready

Step by step:

Step 1

Heat your oven to 200C (180C fan)/390F/gas 6. Place the trout fillets on a small lined baking tray, drizzle with half a tablespoon of olive oil, scatter over a pinch of sea salt and top each fillet with a slice of lemon. Bake for 12-15 minutes, until just cooked through. (If you are using your air-fryer, the fish will take eight to 10 minutes.)

Meanwhile, bring a large pan of salted water to a boil and cook the tagliatelle according to the packet instructions, until just al dente. While the pasta is boiling, get all the remaining ingredients ready.

Sainsbury’s Fresh tagliatelle £2.40 / 500g

Step 2

Drain the pasta in a colander, reserving a mugful of the cooking water. Return the empty pasta pan to the hob on a low heat, add the remaining two tablespoons of olive oil, then fry the garlic, chilli and lemon zest for just 30 seconds.

Add black olives to the courgette for extra flavour

Step 3

Add the grated courgette, fry for a minute, until just starting to soften, then add the drained pasta, dill, lemon juice and a teaspoon of salt. Stir well – there should be enough liquid from the courgette to form a sauce, add a tablespoon of the reserved pasta water if necessary. Flake the cooked trout in large pieces into the pasta, then stir gently to combine. Taste and adjust the salt as needed.

Step 4

Use tongs to divide the pasta and trout evenly between two warmed bowls, top with the pine nuts and serve hot.

We used Sainsbury’s Scottish Loch trout fillets. The sweet chilli salmon fillets from Sainsbury’s were also very tasty. Iceland’s ginger, chilli and lime salmon fillets are also excellent. They all come in 2 X 240g fillets.

Tips:

  • Use spaghetti or linguine if you prefer
  • Use fresh chillies (with or without seeds)
  • If you don’t like garlic, use onions
M&S £6 / 300g