Creamy Cod Tagliatelle
Creamy cod pasta featuring beautiful wild fish and a deliciously flavoursome sauce. A perfect weeknight supper.
Turn the oven on to 180 degrees. Put the cod in a baking dish and drizzle with olive oil, put a pinch of tarragon, salt and pepper and a squeeze of lemon juice on each piece. Place in the middle of the oven to bake for 20 minutes, checking regularly.
Put the tagliatelle in a sauce pan and drizzle with olive oil to avoid it sticking, add a pinch of salt and pour over boiling water. Keep on a medium heat, stir often and drain when soft (after roughly 10-12 minutes)
In a frying pan, add your onion, chopped into thin slices, the rest of your tarragon, about ¼ tsp of ground black pepper and roughly 2 tsp of olive oil. Fry on a low heat to cook slowly then add the garlic, crushed. When golden, add the stock then cream. Here, add more salt if you wish, to taste. After the liquid had just started to bubble, add the peas and allow to simmer for roughly 5 – 10 minutes. When your cod is cooked, drain the juices from the baking dish into your sauce.
Mix the tagliatelle and the creamy sauce and serve with the cod placed on top.