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5 from 1 vote

Speedy Tomato Spaghetti with Haddock and Caper

Delight your family and friends with this quick pasta dish.
Servings: 2
Prep Time5 mins
Cook Time15 mins
Total Time20 mins

Ingredients

  • Two fish fillets - I used Haddock
  • Spaghetti for 2
  • 1/2 jar Bertolli Arrabiata Sauce - or homemade
  • 1 tbs capers

Instructions

  • 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
Course: Main meal
Cuisine: Italian
Keyword: pasta, Spaghetti with tomato poached haddock