Preparation Instructions
COOK FISH: Cook Morey’s Wild Cod Butter and Herb according to package directions of your choice (we used the baking method).
COOK PASTA: While fish is cooking, add pasta to a large pot of boiling salted water. Cook al dente. Reserve 1/2 cup pasta water and drain.
MAKE PAN SAUCE: In a large skillet over medium-low heat, add olive oil. Stir in onions and garlic and cook until onions become translucent (about 5 minutes).
Add halved cherry tomatoes and juice of 1/2 lemon. Cover and cook 5 minutes or until tomatoes are soft, mashing occasionally with a potato masher. Add 1/4 cup of the pasta water (more if your need a thinner sauce).
Salt and pepper to taste. Sprinkle with fresh basil leaves.
TO SERVE: Spoon pasta into bowls. Top with cod and spoon sauce over. Give each a squeeze of lemon juice. Top with Parmesan if you like, and garnish with basil.
PRO TIP: Change up your sauce to one with a Latin flavor by adding in half of a finely chopped jalapeño and trading cilantro for the basil.
Ingredients
- 2 Morey’s Wild Cod Butter and Herb fillets
- 8 ounces mini penne pasta
- 2 Tbsp. olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, plus more for garnish
- 1 lemon, halved
- Grated Parmesan cheese (optional)
- Kosher salt
- Coarsely ground black pepper
Prep Time
30 minutes
Serving Size
2
Additional Product Options
You can also use:
Tilapia Seasoned Grill
Drink Pairings
Roussanne
Gin fizz
Light dry ale
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