Linguine With Smoked Haddock, Tomatoes And Spinach – a delicious recipe with linguine, haddock, cherry tomatoes, lemon, capers, Spinach. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
heat pan of salted boiling water and cook pasta according to the pack instructions
2
menawhile place the haddock in a deep sided frying pan over a medium heat and spoon over the creme fraiche. Turn the haddock in the creme fraiche a couple of times.
3
gently bring creme fraiche to simmering point, cover and simmer for 5-6 minutes or until haddock is just cooked through.
4
transfer haddock to a plate and with a fish slice and then remove skin and break fish into large chunks.
5
when pasta is cooked drain and reserve 4-5 tablespoons of cooking water.
6
return pasta to pan, add creme frasiche strained through a seive, the reserved cooking water, lemon zest, capers and spinach toss over a low heat until the spinach has begun to wilt, add the flaked haddock season with ground pepper and heat for a minute or two before serving in bowls.
30
kcal
Calories
7
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 300 g dry linguine, 650 g smoked haddock, 300 ml low-fat creme fraiche, 250 g cherry tomatoes (halved), and more.
Yes, Linguine With Smoked Haddock, Tomatoes And Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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