Lemon Garlic Pasta and Herb Cod
WITH WILD COD BUTTER & HERB
This Lemon Garlic Pasta and Herb Cod only requires a few staples, but they blend into a buttery, flavor-packed meal that’s easily doubled or tripled for a crowd.
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.
- 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
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