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Cod and fennel creamy multigrain penne

Cod and fennel creamy multigrain penne

This deliciously light and fresh recipe is a great way to show fennel haters the light as the distinctive flavour pairs perfectly with the creamy sauce and saltiness of the fish. 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 650 kcal
Author FREEE from Doves Farm

Ingredients

  • 200 g fennel
  • 2 garlic cloves peeled
  • 50 g mangetout
  • juice of 1 orange
  • 25 g butter
  • 2 cod loins with skin
  • 200 g FREEE Multigrain Penne
  • 150 ml single cream
  • salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 180ºC/Gas Mark 4.
  2. Slice the fennel, dice the garlic and put them into a large pan with the mangetout, orange juice and half the butter. Cook gently until almost cooked, then remove from the heat.
  3. Melt the remaining butter in an ovenproof dish. Turn the cod in the butter, then cook it skin-side up, until the skin starts to crisp, about 8 minutes.
  4. Meanwhile, bring a large pan of salted water to a rapid boil and cook the pasta according to the instructions. Drain, then add to the vegetable pan.
  5. Return the pan to the heat and stir in the cream, salt and pepper. Serve the pasta with the roast cod on top.
Nutrition Facts
Cod and fennel creamy multigrain penne
Amount Per Serving
Calories 650 Calories from Fat 203
% Daily Value*
Fat 22.5g35%
Saturated Fat 12.2g76%
Sugar 2.9g3%
Protein 41.2g82%
* Percent Daily Values are based on a 2000 calorie diet.