100% Corn Pasta with peas, Chestnuts & Halibut
Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free. Crohns, Coeliac & Endometriosis Safe.
Handful of 100% Corn Pasta
1 Piece of frozen/fresh Halibut Fish
1 Tsp Fine Herbs
Drizzle of Extra Virgin Olive Oil
2 Tsp Extra Virgin Olive Oil
1 Tsp Cyder Vinegar
1 Heaped Tsp Bouillon Vegan Stock
1/2 Tsp Dijon Mustard
Sprinkle of Natural Yeast Flakes
Place you halibut onto a piece of foil and lift the sides up.
Drizzle Extra Virgin Olive Oil ontop of the fish.
Sprinkle your fine herbs onto your fish then wrap it up loosely like a parcel and put it onto a tray and into the oven at gas mark 5 for 20 minutes.
Whilst the fish is cooking put your Peas and Chestnuts on to boil and cook.
Also put your water on to boil for the pasta.
Once the water has boiled, drain the water off.
Next mix all the sauce ingredients together and pour it into the pasta and stir.
Next mix in your peas and chestnuts.
Unwrap you foil carefully as the steam will be scorching out.
Scoop out the fish and pop it on to the pasta.
Now mash up the fish into chunks with your fork.
There you go simple and easy filling dinner or tea.
x x x