This recipe is something that I’ve been making for years and it has evolved over time. I’m sure there are recipes for similar out there, but a long time ago I started making fish & pasta this way out of necessity and when I didn’t really know what I was doing. I’ve changed it to suit our tastes over time, amending it with new things I’ve learned, swapping out beans for peas or using cod instead of lemon sole. I’ve made it with cod quite often lately because it’s convenient for me, but any skinless, boneless, flaky, white fish would work here. You can also use frozen fish if you prefer (sometimes I do), but just keep in mind that it will take a little bit longer to cook through in the sauce.
Orecchiette is one of my favourite pasta shapes and it works perfectly with a flaky fish sauce because little bits of fish get stuck inside the small, bowl-like shapes. If you don’t have orecchiette, it’s no big deal – most smallish pasta shapes would work really well with this recipe. Shells, bowties, penne or fusilli are all great options, so don’t let the pasta shape stop you.
To make this dish for pescatarians, be sure to use vegetable stock for the sauce. If there are no dietary requirements to consider, I prefer chicken stock, but either works beautifully. With regards to the green beans, you can cook these to be as soft or al dente as you like. I prefer soft beans in this recipe so I overcook them a bit, boiling the beans until the water turns green, but if you like a crunchier bean you can cook them however you like.
Finally, I know there are a lot of people who will have opinions about a dish that includes fish and cheese. There is only a small amount of Parmesan cheese in this dish and it’s mostly for seasoning as the cheese is super salty. I promise it works and it’s absolutely delicious, so just try it!
Serves 2
Ingredients
- 250g orecchiette pasta (fusilli, bowtie, penne or shells will also work)
- 120g fine green beans, trimmed, cut and boiled to desired tenderness
- 35g unsalted butter
- 1 tablespoon garlic oil (or regular olive oil)
- 2 cloves of garlic, peeled and minced
- 250g fresh or frozen boneless, skinless cod or other flaky white fish
- 1/2 teaspoon dried chilli flakes
- 1/2 teaspoon dried thyme
- Zest & juice of 1 lemon
- 1 teaspoon Dijon mustard
- Salt & pepper
- 200ml strong chicken or vegetable stock (from a stock pot or cube)
- 35g finely shredded Parmesan cheese
Method
- Put a pot of salted water with a drop of oil on to boil and cook the pasta according to the packet instructions. Strain and retain a cupful of the starchy pasta water to use in the sauce later.
- In a large frying pan that will fit everything later, melt the butter together with the garlic oil over medium heat. When it starts to sizzle, add the garlic, chilli flakes, dried thyme and lemon zest. Stir and cook gently for about a minute and then stir in the mustard.
- Add the fish and season generously with salt & pepper.
- Pour in the lemon juice and chicken stock. Stir to combine. By this stage, the fish is probably starting to break down and flake off. It’s ok. You’re not trying to keep your fish in solid pieces – let it flake away as it will.
- Bring everything to a boil and then reduce the heat to medium. Let this bubble away for about 10 minutes or until it thickens and reduces. Be patient as it will reduce and become a thicker sauce that will beautifully coat the pasta.
- When it’s reduced and the fish has all broken away into flaky little bite-sized pieces, stir in the green beans and Parmesan cheese. Stir until the cheese is completely melted and the beans are coated in the delicious sauce.
- Finally add the pasta to the frying pan and toss to coat. Add some of the starchy pasta water you’ve reserved, a little bit at a time to help the sauce bind to the pasta. Serve hot.
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