This post is in collaboration with The Saucy Fish Co. however all words are my own.
When it comes to enjoy a good home cooked meal, I want to make sure that whilst I am having fun with great ingredients I am only spending some time, but not all the time cooking in the kitchen. Not only that but it's important it doesn't cost a fortune either. This is why The Saucy Fish Co. is great as it has allowed me to create something with a brilliant flavour profile and perfectly cooked fish without the fuss and has worked out as only £2.20 per serving - In my opinion this recipe will serve 3, but very generously.
Would you like to know how easy this dish it to make? If so, keep scrolling to find out.
- 300g Tagliatelle Pasta
- 300g Frozen Peas
- 1 Clove Of Garlic, Minced
- 2 Tablespoons Of Olive Oil
- 2 Tablespoons Of Olive Oil
- 2 Heaped Teaspoons Of Low-Fat Creme Fraiche
- Bunch Of Asparagus
- Seasoning (To Taste)
- Handful Of Parsley (Optional)
- Handful Of Parsley (Optional)
Method
1. Pre-heat your oven to Gas Mark 5/190°C or 170°C if you are using a fan-assisted oven.
2. Remove all packaging from The Saucy Fish Co. and in a small ramekin add some water and place in the lemon butter sauce sachet to one side for later.
3. On a baking tray, take your two pieces of fish and add to the handy over-bake bag provided. Ensure the bag is sealed and cook for 24 minutes.
4. Whilst the fish is cooking in the oven, in a saucepan add your tagliatelle and cover with boiling water. One a low to medium heat bring the pan to a simmer and cook as per the packet instructions. For this recipe in particular I used fresh pasta however dry pasta works just as well.
5. Once cooked, drain your pasta but aim to keep some of the pasta water to keep the texture silky smooth.
6. In a separate saucepan add the oil and minced garlic and fry on medium heat. Add in the frozen peas and turn down to low heat. Cook for 2-3 minutes or until they have slightly softened in texture.
7. You can now add the drained pasta and stir in the creme fraiche thoroughly until pasta is creamy.
8. Grill the asparagus spears for 2-4 minutes until lightly charred and just fork tender and set aside.
9. Carefully remove your hot salmon from its bag and de-skin. At this stage for extra crunch you could fry the skin in a pan with a teaspoon of oil until crispy.
10. With a fork gently flake into pieces that are quite chunky and add to the pasta. Take your lemon butter sauce and pour over, stirring generously to combine.
11. What's left to do now? Grab and a fork and enjoy!
If you would like more information on The Saucy Fish Co. and the products available to purchase visit their website. If you would like more Saucy inspiration visit their online lifestyle magazine, The Dock.
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