Spaghetti with fish

  • 11/03/2008
  • Easy
  • 4
  • 35 min

To enhance the flavour and aroma of this dish, marinade hake fillets in a mixture of olive oil, lemon zest and Vegeta. This will allow the flavours to better permeate. Adding garlic, wine and cooking cream will round out the spaghetti.

Ingredients

  • 250 g spaghetti
  • ½ teaspoons salt
  • 500 g hake filet
  • 3 tablespoons olive oil
  • 3 tablespoons oil
  • 2 cloves garlic
  • 50-100 ml white wine
  • grated lemon rind (1/2 teaspoon)
  • 250 ml cooking cream
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon tablespoon chopped parsley
  • 2 teaspoons Vegeta

Preparation

  1. 1.
    Dry hake fillets well with absorbant paper towel.
  2. 2.
    Slice fish into large cubes, sprinkle with Vegeta, pour with olive oil and sprinkle with grated lemon rind.
  3. 3.
    Leave to marinate around 10 minutes.
  4. 4.
    Fry the prepared fillets briefly in hot oil in a frying pan.
  5. 5.
    Add crushed garlic and wine, and cook until wine evaporates.
  6. 6.
    Add cooking cream and cooked spaghetti and stir well.

Serving

Sprinkle with parsley and grated parmesan cheese and serve immediately.

Advice

The fish is marinated in order to be as tasty as possible and the basic flavour of the ingredients will bring out the Vegeta in the marinade. This kind of marinade can be used to brush onto fish, such as tuna or any other fish, and meat dishes on the barbecue.
It is even better to brush the marinade with a bundle of fresh herbs instead of a brush.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 615 / 2.571 - -
Fat g 30,09 - -
Carbohydrates g 50,87 - -
Dietary fibre g 8,01 - -
Protein g 34,49 - -
Salt g 2,19 0 0
Vitamin A μg 391,41 10 8
Vitamin D μg 65,99 33 33
Vitamin E mg 10,39 47 47
Niacin mg 12,61 90 63
Potassium mg 774,40 21 21
Calcium mg 148,71 15 15
Phosphorous mg 498,55 62 62

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)