for 4 person

almonds

3 tbsp

almonds, coarsely chopped

Pasta

250 g	pasta
	salted water, boiling

Fish

4	Royal cod fillets (MSC) (each approx. 150 g)
½ tsp	salt
a little	pepper
	oil, for frying
½ bunch	tarragon, finely chopped

Vegetables

	oil for frying
40 g	capers, drained
1	fennel (approx. 300 g)
1	organic lemon, use grated zest and 1/2 tbsp of juice

How it's done

almonds

Without adding any oil, toast the almonds in an uncoated frying pan until golden brown, remove and set aside.

Pasta

Cook the pasta in salted water until just al dente, drain the pasta and reserve approx. 100 ml of the cooking water.

Fish

Season the fish. Heat the oil in a frying pan, fry the fish for approx. 3 mins. on each side, add the tarragon half way through. Remove, keep warm.

Vegetables

Heat the oil in the same pan, stir fry the capers and fennel for approx. 3 mins. Add the cooking water, lemon zest and juice. Stir in the pasta and heat gently.

Serve the pasta and fish together, sprinkle with the almonds.

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