Gluten Free Creamy Multigrain Penne with Roast Cod and Fennel

Serves 2

Free from Gluten, Egg, Soya, Wheat, Nuts
Without crystal sugar

Ingredients

Change Quantities:
  • 200g fennel
  • 2 garlic cloves
  • 50g mangetout
  • 1 orange, juice
  • 25g butter (or vegan butter)
  • 2 cod loins with skin
  • 200g FREEE Multigrain Penne
  • 150ml single cream
  • salt and pepper
  1. Pre-heat the oven.
  2. Slice the fennel, dice the garlic and put them into a large pan with the mangetout, orange juice and half the butter. Cook gently until almost cooked then remove from the heat.
  3. Melt the remaining butter in an ovenproof dish. Turn the cod in the butter and then cook it skin side up, until the skin starts to crisp, about 8 minutes.
  4. Meanwhile, bring a large pan of salted water to a rapid boil and cook the pasta.
  5. Drain the pasta and add it to the vegetable pan.
  6. Return the pan to the heat and stir in the cream, salt and pepper.
  7. Serve the pasta with the roast cod on top.

Equipment

large saucepan and ovenproof dish

Cooking time

8 minutes

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Ingredients

Change Quantities:
  • 200g fennel
  • 2 garlic cloves
  • 50g mangetout
  • 1 orange, juice
  • 25g butter (or vegan butter)
  • 2 cod loins with skin
  • 200g FREEE Multigrain Penne
  • 150ml single cream
  • salt and pepper

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