15 minute fish and pasta

This is one I came up with after work one evening when we really wanted a quick healthy dinner after a long day at work. The Seabass can be substituted for your preferred fish. You can also use any pasta for this. I used fusilli because that's what we have in the cupboard, but spaggetti or penne would be fine. But be aware you may need to adjust your cooking times! Take the measurements as a guidance rather than strict. I usually would do 1 fillet of fish per person then a handful of each vegetable and pasta per person.

Livvy @cook_11753185

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Ingredients

15 mins

2 servings

2Seabass fillets
1courgette
200 gvine tomatoes
3 clovesgarlic
1red chili
125 mlwhite wine
120 gwhole wheat pasta

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Steps

15 mins

1

Pre-heat the oven to 200C and boil a full kettle. Finely dice the courgette into 2cm chunks (ish). and place onto a lined baking tray.
2

Add the seabass fillets to the baking tray with the courgette and add small amount of butter on top. Place the baking tray into the oven for 12 minutes (adjust as needed for fish cooking times).
3

Place the pasta in a saucepan on the hob and add enough boiling water from the kettle to cover the pasta. Turn on the hob until the pasta is at a rolling boil. cook for 12 minutes.
4

While the fish and pasta are cooking quarter the tomatoes and finely slice the chili. Heat about 1 tbsp of oil in a frying pan on a medium heat and add the garlic, allow to cook for 1 minute. add the tomatoes and chili and allow to cook for another minute. Then add the wine and cook for a further minutes until the tomatoes have started to soften down. Stir occasionally.
5

Once the seabass and courgette are cooked add them to the tomato and chilli mixture, stir in the fish and courgette.
6

Take the pasta off the heat and drain. Add it to the tomato and seabass mixture. Stir together and then serve. Season with salt and pepper as required.