Preparation Instructions

COOK FISH: Cook Morey’s Wild Cod Butter & Herb according to package directions of your choice (we used the baking method).

COOK PASTA: While fish is cooking, bring a large pot of salty water to a boil. Add pasta and cook al dente. Reserve 1/2 cup pasta water before draining. Return to pot until ready to use.

MAKE PASTA SAUCE: While fish and pasta are cooking, place a large sauté pan over medium-low heat. Add butter and olive oil. Stir in garlic and red pepper flakes.

Cook, stirring until fragrant, about 1 minute. Add the juice and zest of the lemon and stir to combine. Add 1/4 cup of the reserved pasta water and parsley. Stir to combine.

Salt and pepper to taste. Add chopped parsley and stir to combine. Salt and pepper to taste. Reserve 1 heaping tablespoon of sauce to drizzle over fish.

FINISH DISH: Add drained pasta to the remaining sauce and toss to combine. Add the remaining pasta water if the pasta appears too dry.

TO SERVE: Divide pasta between two bowls. Top each with a piece of the cooked cod. Spoon reserved sauce over cod and garnish with parsley leaves.

PRO TIP: Eat your greens by adding 1 heaping cup of arugula to the sauce when you add the pasta.

Ingredients

  • 6 Morey’s Wild Cod Butter & Herb fillets
  • 1/2 pound thin spaghetti
  • 3 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • ¼ tsp. red pepper flake
  • Zest and juice of 1 lemon
  • 1/3 cup chopped flat leaf parsley, plus leaves for garnish
  • Kosher salt
  • Coarsely ground black pepper

Prep Time
25 minutes

Serving Size
2

Additional Product Options
You can also use:
Wild Salmon Lemon Herb
Tilapia Seasoned Grill

Drink Pairings

Grenache

Garibaldi

Light Lager

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