Donegal Catch Haddock Pasta
2 Donegal Catch Haddock Fillets
6 tbsp olive oil
1 medium white onion
2 cloves garlic crushed
Juice 1/2 lemon
200g sun blush tomatoes finely chopped
3 large handfuls of fresh spinach leaves
4 tbsp grated parmesan cheese (leave out
for smaller babies)
Handful basil leaves
- Cook spaghetti in water according to packaging directions until al dente. Drain then coat with a little splash of olive oil and leave aside until ready to use.
- Heat the olive pan in a pan, then add the onions and cook until soft and translucent. Add the garlic to the pan and cook for a few moments until soft, then add the lemon juice and reduce the heat to a simmer.
- Cut the haddock fillets into bite sized chunks and add to the pan stirring gently. Cook for around 8-10 minutes or until the fish starts to turn white and is cooked through.
- Add the sun blush tomatoes, spinach leaves and cooked spaghetti, then gently toss in the sauce ensuring you don’t stir too much as this will break up the fish pieces. To serve top with grated Parmesan and freshly chopped basil leaves.