Pasta with White Fish and Cream
Pasta with white fish and cream is a weeknight dinner that needs one pan, one pot and about half an hour. Chunks of cod, haddock or pollock are fried briefly, then folded into a garlicky double cream sauce with spinach and a little lemon, so the fish stays in neat pieces instead of turning to mush. It makes enough for four, and it suits children as well as adults.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 625kcal
How long to cook pasta with white fish and cream
The whole dish takes about 30 minutes: 10 minutes of preparation, then 20 minutes at the hob while the pasta boils and the sauce comes together. The fish needs only 2–3 minutes in the pan, because it finishes cooking when it is folded back into the hot sauce. Check a piece by pressing it with a fork: it should be opaque and flake easily, with no translucent patches.
Choose thick, firm fillets such as cod, haddock or pollock. Thin fillets such as plaice fall apart in a creamy sauce. Short pasta shapes like penne or fusilli catch the sauce better than long strands.
Step-by-step pasta with white fish and cream
Tap a time to start a timer.
- Boil the pasta Bring a large pan of well-salted water to the boil and cook the pasta for less than the packet says, usually . Before draining, scoop out a mugful of the cooking water, then drain the pasta in a colander.
- Prepare the fish While the water heats, pat the fish dry with kitchen paper, cut it into 3cm chunks and season with the salt and some pepper.
- Fry the fish Heat the oil in the frying pan over a medium-high heat. Fry the fish for , turning each piece once, until it is just turning opaque. It will finish cooking in the sauce. Lift it onto a plate with a fish slice.
- Make the sauce Turn the heat down to medium. Add the garlic and cook for 30 seconds, then pour in the cream and 4 tbsp of the pasta water. Simmer for until it coats the back of a spoon, then stir in the spinach for about until wilted.
- Add the lemon Take the pan off the heat and stir in the lemon zest and half the juice. Taste, and add more juice or pepper if you like.
- Combine and serve Tip in the pasta and fish and fold everything together gently for over a low heat, until the fish is opaque and flakes easily. Loosen with a splash of pasta water if the sauce is tight. Scatter over the herbs and serve straight away in warm bowls.
Variations and what to serve
Peas or halved cherry tomatoes can go in with the spinach for more colour. A spoonful of capers is good with the lemon, and a pinch of chilli flakes gives a little heat. A crisp green salad with a sharp dressing balances the richness.
For a different creamy fish pasta, try pasta with salmon and cream sauce. If you would rather bake the fish, cod bake with cream sauce uses the same flavours without the pasta.
Common problems and fixes for pasta with White Fish and Cream
- The fish breaks into flakes in the sauce.
- The chunks were too small or were stirred too hard. Cut them to 3cm, turn them once in the pan, and fold them in with a spatula rather than a spoon.
- The sauce is thin and watery.
- Wet fish or too much pasta water is the usual cause. Dry the fish thoroughly before frying, and simmer the cream for the full 2 minutes before adding the spinach.
- The sauce turns grainy after the lemon goes in.
- Acid splits cream that is too hot. Always take the pan off the heat first and add the juice a little at a time.
Frequently asked questions about pasta with White Fish and Cream
Which fish is best for pasta with white fish and cream?
Cod or haddock. Both are mild and form firm flakes that hold their shape. Pollock and hake also work, and a fishmonger can tell you what is freshest.
Can I use frozen fish?
Yes. Thaw it overnight in the fridge, never on the worktop, then press out any water and pat it dry before frying so the sauce stays creamy.
What can I use instead of double cream?
Full-fat crème fraîche. Stir it in off the heat and add the lemon a little at a time, as it splits more easily than cream when it gets too hot.
How long do leftovers keep?
Up to 1 day in a sealed container in the fridge. Reheat gently in a pan with a splash of milk until steaming hot all the way through, and do not reheat it more than once.
How did you like the recipe?
4.8 / 5 · 76 ratings
