Spaghetti-wrapped fish
Spaghetti-wrapped fish
Sun-dried tomato pesto, spinach, crème fraîche & bacon bits
Ingrediënten
Serves 2 | total 25 minutes
- 60 g dried spaghetti
- 2 x 125g white fish fillets skin on, scaled, pin-boned
- 1 tablespoon sun-dried tomato pesto
- 2 small sprigs of rosemary
- 2 rashers of smoked streaky bacon
- 4 spring onions
- 200 g baby spinach
- 2 teaspoons half-fat crème fraîche
Instructies
- Preheat the grill to high.
- Cook the spaghetti in a pan of boiling salted water according to the packet instructions, then drain, running it under cold water to cool.
- Season the fish with sea salt and black pepper, then rub with the pesto.
- Divide the spaghetti into two, then wrap and knot it around the fish.
- Place on an oiled tray, turn the rosemary sprigs in the oil in the tray to coat, and tuck them under the spaghetti.
- Grill for 10 minutes, or until golden and the fish is just cooked through.
- Meanwhile, finely slice the bacon and place in a large non-stick frying pan on a medium heat to crisp up, while you trim the spring onions and slice them 1cm thick.
- Spoon out the crispy bacon, leaving the pan on the heat, and go in with the spring onions and 1 tablespoon of olive oil.
- Toss for 2 minutes, then add the spinach, stirring to wilt.
- Divide between your plates with the spaghetti-wrapped fish, then dollop over the crème fraîche and sprinkle with the crispy bacon bits.
- Drizzle over 1 teaspoon of extra virgin olive oil and finish with a pinch of black pepper.
