Baked Fish and Pasta

Name: Baked Fish and Pasta
Ingredients: 2 tablespoons breadcrumbs; pepper; 1-3 tablespoons freshly grated Parmesan; 25 g (1 oz) plain flour; 600 mls (1 pint) milk, skimmed, semi-skimmed or whole; 150 mls (¼ pint) dry white wine or fish stock, according to taste; 150 mls (¼ pint) dry white wine or fish stock, according to taste; 1 tablespoon fresh dill, chopped, or 2 teaspoons dried dill; 1 tablespoon fresh dill, chopped, or 2 teaspoons dried dill; pinch of nutmeg; salt; 500 g (1 lb) pasta; olive oil or butter, for tossing; olive oil or butter, for tossing; 500 g (1 lb) firm white fish, filleted and skinned; 250 g (½ lb) prepared shellfish; 25 g (1 oz) butter

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

For this recipe choose a short chunky pasta, such as penne, fusilli or macaroni. The fish can be cod, haddock, monkfish or one of the grander fish such as sole, brill or turbot. Mussels, scallops or cold-water prawns add a different texture, flavour and colour. It is a versatile dish.

Ingredients

500 g (1 lb) pasta
olive oil or butter, for tossing
500

Fish course
Pescatarian

Method

Cook the pasta for three-quarters of the time stated on the packet. Drain, rinse and toss in a little olive oil, or butter to stop it sticking. Cut the fish into 2.5 cm (1 inch) pieces. The shellfish shoul