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Easy prep

Golden Haddock over Fresh Tagliatelle

with Spinach, Peas & Lemon-Pesto Drizzle

Cooking time

20 minutes




970 /serving

This bright combination tastes like a Mediterranean escape, with its luscious creaminess and lemony hints. The golden fillets of seared haddock intertwine with fresh tagliatelle in a cream sauce studded with spinach and peas. Give this palate pleaser a stellar finishing touch with a snappy lemon-pesto drizzle and (what else?) a sprinkle of shaved Parmesan.

We will send you:

  • 2 Haddock fillets
  • 90g Baby spinach
  • 1 Lemon
  • 50g Green peas
  • 15ml Basil pesto
  • 225g Fresh tagliatelle
  • 90ml Heavy cream
  • 15ml Minced garlic
  • 25g Shaved Parmesan
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Egg, Haddock, Milk, Mustard, Sulphites, Cashews, Pine nuts, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
58 g
Saturated Fat
18 g
1320 mg
Total Carbs
69 g
3 g
46 g
6 g
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Cook the haddock
Bring a medium pot of salted water to a boil. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the haddock dry with paper towel; season with ½ the spice blend and S&P. Add the haddock* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside. Reserve the pan.
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Cook the spinach
Zest and juice the lemon. In the reserved pan, heat a drizzle of olive oil on medium-high. Add the garlic and up to ½ the lemon zest (to taste); cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the spinach and up to ½ the lemon juice (to taste); cook, stirring frequently, 1 to 2 minutes, until wilted. Season with the remaining spice blend and S&P.
a picture
Cook the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Cook, 1 to 3 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Make the pesto drizzle
While the pasta cooks, in a small bowl, combine the pesto, as much remaining lemon zest and juice as you’d like and 3 tbsp olive oil (double for 4 portions). Stir to combine thoroughly.
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Finish & serve
To the pan of spinach, add the cooked pasta, peas, cream and reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce. Divide the finished pasta between your bowls. Top with the seared haddock. Spoon the pesto drizzle over the haddock and pasta. Garnish with the shaved Parmesan. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.