Cod puttanesca with spinach & spaghetti

Tuck into a healthy seafood pasta dish in under half an hour. We've combined spaghetti with low-fat, high-protein white fish and an easy puttanesca sauce

Prep:10 mins
Cook:17 mins

Serves 2
Easy

Nutrition per serving

kcal 443
fat 10g
saturates 1g
carbs 45g
sugars 11g
fibre 11g
protein 36g
salt 0.9g

Ingredients

100g wholemeal spaghetti
1 large onion, sliced
1 tbsp rapeseed oil
1 red chilli, deseeded and sliced
2 garlic cloves, chopped
200g cherry tomatoes, halved
1 tsp cider vinegar
2 tsp capers
5 Kalamata olives, halved
½ tsp smoked paprika
2 skinless cod filletor loins
160g spinach leaves
small handful chopped parsley, to serve

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Method

Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.
Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.