Speedy Tomato Spaghetti with Haddock and Caper
Delight your family and friends with this quick pasta dish.
- Two fish fillets - I used Haddock
- Spaghetti for 2
- 1/2 jar Bertolli Arrabiata Sauce - or homemade
- 1 tbs capers
If using frozen fish allow to defrost for as long as you can, I regularly poach half frozen fish and have never come to any harm, just cook it for a little longer.
Put the pasta on to cook. Pour the pasta sauce into a shallow pan, add a little water and bring to a gentle simmer, add the capers (or olives) and lie the fish in the sauce. Cook for about 5 minutes until done. Serve on top of a bed of pasta.
Delicious and so so fast.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 897kcal | Carbohydrates: 47g | Protein: 155g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 486mg | Sodium: 2485mg | Potassium: 2981mg | Fiber: 3g | Sugar: 5g | Vitamin A: 880IU | Vitamin C: 5.9mg | Calcium: 122mg | Iron: 3.1mg