Haddock and Lemon Spaghetti
This is the perfect recipe to tuck some fish onto your kids’ plates, plus it’s your chance to teach them about al dente. Have the tots test for noodle readiness. (Check at 9 minutes, but trust the box!)
Ingredients
- 3 onions, thinly sliced
- 1/3 cup (75 ml) olive oil
- 1 lb (454 g) skinless, boneless haddock or redfish
- 3 tbsp (45 ml) lemon juice
- 2 cloves garlic, chopped
- ½ tsp red pepper flakes
- ¾ lb (340 g) spaghetti
- 1 cup (45 g) chopped cilantro
- 1 lemon, grated zest
- Salt and pepper
Instructions
- In a large non-stick skillet over medium heat, soften the onions in the oil until they begin to brown. Add the fish and lemon juice. Continue cooking for about 5 minutes or until the fish is cooked and flakes easily. Add the garlic and red pepper flakes. Continue cooking for 1 minute. Season with salt and pepper.
- Meanwhile, in a large pot of salted boiling water, cook the spaghetti al dente. Reserve 1 cup (250 ml) of the cooking water. Drain.
- In the skillet, add the spaghetti, ½ cup (125 ml) of the cooking water, the cilantro and lemon zest to the fish mixture. Toss gently. Add cooking water or oil if needed. Adjust the seasoning.
This is the perfect recipe to tuck some fish onto your kids’ plates, plus it’s your chance to teach them about al dente. Have the tots test for noodle readiness. (Check at 9 minutes, but trust the box!)