Cod with Fresh Tagliatelle

Name: Cod with Fresh Tagliatelle in creamy spinach & leek sauce with a twist of lemon
Total time: 20 min
Yield: 2
Cuisine: Belgian
Ingredients: 250 g Fresh tagliatelle; 2 piece Cod fillet; 1 piece Garlic; 1 piece Onion; 1 piece Leek; 100 g Spinach; 200 milliliters Heavy cream; 20 g Grated Italian cheese; 5 g Fresh dill & chives; 1 piece Lemon; ½ piece Low sodium vegetable stock cube; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

in creamy spinach & leek sauce with a twist of lemon

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Cod is a saltwater fish, belonging to the lean fish species. This fillet is low in fat and high in protein!

Allergens:

•Tarwe

•Gluten

•Vis

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

125 g

Fresh tagliatelle

(Contains: Ei, Tarwe, Gluten May be present: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)

1 piece

Cod fillet

(Contains: Vis)

½ piece

Garlic

½ piece

Onion

½ piece

Leek

50 g

Spinach

100 milliliters

Heavy cream

(Contains: Melk (inclusief lactose))

15 g

Grated Italian cheese

(Contains: Melk (inclusief lactose))

2.5 g

Fresh dill & chives

½ piece

Lemon

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4410 kJ

Calories1054 kcal

Fat60.1 g

Saturated Fat35.8 g

Carbohydrate84.8 g

Sugar8.7 g

Dietary Fiber11.8 g

Protein46.1 g

Salt0.9 g

Potassium156.3 mg

Calcium73 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Casserole with Lid

•Tall-Sided Pan

Cooking Steps

Boil plenty of salted water in a pot or saucepan for the tagliatelle.
Slice the leek into thin rings.
Chop the onion and crush or mince the garlic.
Heat a drizzle of olive oil in a deep frying pan over high heat. Fry the garlic, onion and leek for 4 - 5 minutes, stirring regularly.

Meanwhile, boil the tagliatelle for 4 - 6 minutes, covered, then drain and set aside.
Stir the cream into the vegetables and crumble in the stock cube (see pantry for amount). Cover with the lid and allow to stew for 5 minutes.
Add the spinach and cook for 2 more minutes, covered.

Meanwhile, melt a knob of butter in a frying pan over medium-high heat and fry the fish for 1 - 2 minutes per side, seasoning to taste with salt and pepper.
Stir half of the cheese into the sauce and allow to cook for 2 - 3 more minutes.
Quarter the lemon and squeeze one quarter per person directly into the sauce.
Season generously with salt and pepper.

Finely chop the fresh herbs.
Serve the tagliatelle and the creamy sauce on plates.
Top with the cod and garnish with the fresh herbs and the rest of the cheese. Serve with the rest of the lemon wedges.