Spaghetti with Roasted cod loin and steamed broccoli

Ingredients

  • Dried spaghetti
  • Head of broccoli
  • 8 to 10 tablespoons of Olive oil
  • 4 to 6 tablespoons of any White wine
  • 2 large clove of garlic
  • ½ fresh red chilli or chilli flakes (optional)
  • Cod loin.  Either from the wet fish bar, approx. 300 grams or a pre packaged pack.  M&S do a small 2 piece pack for roughly £4 but weighs less, approx. 240gram but this is still sufficient for 2 to 3 people.
  • Salt and pepper
  • Knob of butter x2
  • Fresh lemon

 Method

1.       Heat an oven to 180C/350F/Gas 4

2.       Take a piece of aluminium foil approx. 35cm x 35cm and put each cod loin in the middle of a sheet of tin foil.  Squeeze a little lemon juice on top of the fish add a knob of butter and little bit of salt and pepper.

3.       Roughly bring up the sides of the foil to form a loose pouch / parcel and place in the oven for 15 mins.

4.       Peel and quarter the garlic.  We leave the garlic in larger pieces so you can pick it out after cooking.  You want the garlic to just flavour the oil not over power it.  Remember, the more finely chopped the garlic is, the stronger the garlic flavour will be.

5.       Put the oil in a large non-stick frying pan and heat gently.  Add the garlic and chilli, if using, making sure not to burn the garlic as this will make the oil bitter.

6.       Now add the wine, stirring continuously so it doesn’t sputter and pop.  The idea is to burn the alcohol off and be left with a nice flavour.  We’ve said two different amounts of oil and wine as it depends on how much sauce you want.  Leave to one side and take out the larger pieces of garlic if you wish and discard.

7.       Fill a large pan with a shallow amount of water and boil.  Place a large colander with the washed broccoli florets in the pan and pop the lid on when the water is boiling.  Steam for 3 minutes.

8.       Remove the colander and put the broccoli in with the oli, garlic and chilli.

9.       Top the large pan up with more water and bring to boil.  Cook your spaghetti to your liking.  We like our pasta to be al dente so that’s about 9 minutes.  If you like if softer then 11 to 12 minutes.  Reserve some of the starchy pasta water for later.

10.   Remove fish parcels from the oven when cooked and gently open to let out the steam.

11.   Drain the pasta, once cooked.  Return to your large pan adding the broccoli, oil mixture and combine gently.

12.   Roughly flake the just cooked fish and put in the pan gently coating it with the other ingredients. 

13.   Check seasoning and add if necessary.  Check consistency of the dish and if more fluid is needed then use the reserved starchy water from the spaghetti.

14.   Tip out onto a large platter or pasta bowl.

15.   Serve just like this or add some halved cherry tomatoes and baby spinach leaves.

– Deborah x

 

 

 

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