Cod Tagliatelle

Lean in 15 - The Sustain Plan

Posted by Bluebird Books

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Hang on a minute. I thought pasta was a big no-no when trying to burn fat? Again, that’s a myth. The body loves carbs after a big training session, so if you love pasta then go for it.

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You Will Need (12 things)

  • ½ tbsp Coconut Oil
  • ½ Red Onion , diced
  • 6 Fennel Seeds
  • ½ Fennel bulb, chopped into 1cm pieces
  • 1 Celery stick, chopped into 1cm pieces
  • 1 tbsp Tomato Puree
  • Juice of 1⁄2 Orange(s)
  • 200 g Tinned Tomatoes
  • 1 x 240g skinless Cod fillet, chopped into large chunks
  • 100 g Fresh Tagliatelle
  • Small handful of Basil Leaves
  • Black Pepper

Steps (6 steps, 25 minutes)

  1. 1

    Put a saucepan of water on to boil.

  2. 2

    Melt the coconut oil in a large frying pan over a medium to high heat. Throw in the onion, fennel seeds, fennel and celery. Stir-fry for 3 minutes until the vegetables are just starting
    to soften.

  3. 3

    Squeeze in the tomato puree, mix in with the rest of the ingredients and keep stir-frying for another minute.

  4. 4

    Pour in the orange juice swiftly followed by the chopped tomatoes and give it all a good stir. Bring the whole lot to the boil and simmer for 1 minute. Drop in the cod and cook gently for about 3 minutes, or until you are happy that the sh is cooked through – you can check this by cutting into one of the thickest pieces to make sure it has turned from raw, pale fresh to cooked bright white.

  5. 5

    Drop your tagliatelle into the boiling water and cook according to the packet instructions. Drain in a colander and plate up.

  6. 6

    Spoon the cod and sauce over the pasta, and serve garnished with a little basil and black pepper.