Italian Fish with Tomato Olive Sauce and Soybean Spaghetti

Italian Fish with Tomato Olive Sauce and Soybean Spaghetti

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, November 11, 2018.
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Use the remaining pasta as a delicious base for a pasta salad for lunches. Just toss through plenty of veg, a small drizzle of extra-virgin olive oil and a squeeze of lemon. Alternatively, serve with this week’s leftover recipe, spring ratatouille

Ingredients

SAUCE

  • ¼ red onion, thinly sliced
  • 1 pack Italian spice mix
  • ½ can chopped tomatoes
  • 3 olives, roughly chopped
  • 1 tomato, diced 1cm

FISH

  • 1 pack market fish, diced 2cm

PASTA

  • 40g soybean spaghetti
  • ¼ broccoli, diced 1-2cm

TO SERVE

  • 1 Tbsp feta cheese, crumbled
  • ½ bunch basil, torn

Steps

  1. Bring a medium pot of salted water to the boil.
  2. Prep & cook sauce. Heat ¼ tsp oil in a medium fry-pan on medium-high heat. Cook onion and a pinch of salt for 2-3 minutes, until softening. Add Italian spice mix and cook for 30 seconds then add canned tomatoes and olives. Reduce heat to low and cook for about 4 minutes, until sauce has thickened slightly.
  3. Prep fish
  4. Prep & cook pasta. Cook pasta in pot of boiling water for 4 minutes. Add broccoli to pot and cook a further 3-4 minutes, until broccoli and pasta are tender with a bite. Reserve ¼ cup pasta water then drain well. Return pasta and broccoli to pot and season.
  5. Cook fish & finish sauce. Add fish and tomato to pan, then gently stir through the sauce. Cook for about 4 minutes, until fish is cooked through. Season. Add a splash of reserved pasta water if the sauce is too thick.
  6. Prep garnishes
  7. Serve pasta and broccoli topped with fish and sauce, feta cheese and basil.

Nutritional Information

Energy 1876 kj
448 kcal
Protein 57.0g
Carbohydrate 57.0g
Fat 11.7g