Creamy Haddock and Tomato Tagliatelle

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Success is most often achieved by those who do not know that failure is inevitable”Coco Chanel

This dish is on the relatively easy scale but it is every bit as tasty all the same.

Seafood is hugely important for recovery and exercise and Haddock is one of the fish that has good levels of omega 3 fatty acid content.

Eating a lot more seafood in your diet brings numerous health benefits for people in general, not only for those of us who strenuously exercise every day.

Benefits include improved oxygen delivery to our red cells and as a result our red blood cell membranes become more flexible, enabling them to absorb more oxygen as a result. Seafood can also ensure that we have higher levels of stamina and energy and higher aerobic fitness levels.

More importantly, especially for sports recovery, it means there is a better release of growth hormone when responding to sleep and exercise, which promotes much healthier recovery and helps improve our sleep that we are getting after intense exercise.

Unlike meat, eating Haddock and other seafood does not just bring a high amount of protein in to our digestion. Fish carries a lot of extra benefits, such as Omega 3’s, Vitamin C and many other healthy oils. These healthy oils are great for our brains, memory and all round healthy function of our brain.

In just 1 fillet of Haddock you are gaining 24g of protein, in addition to all the other added benefits mentioned above. However, if you are completely vegan and do not even eat fish, then it is vitally important you are careful to ensure where you can gain your protein and all the other benefits from.

 

175g Wholewheat Tagliatelle ( 696 Calories, 4g Fat, 130g Carbs, 24g Protein)

1 fresh Haddock fillet, finely diced ( 102 Calories, 1g Fat, 0g Carbs, 24g Protein)

3 Tomatoes, thinly chopped ( 20 Calories, 0g Fat, 3g Carbs, 1g Protein)

50ml Single low fat Cream ( 91.5 Calories, 9g Fat, 1g Carbs, 1.5g Protein)

1 tbsp Vegetable oil ( 120 Calories, 14g Fat, 0g Carbs, 0g Protein)

20g Cheddar Cheese ( 83 Calories, 7g Fat, 0g Carbs, 5g Protein)

 

1) Fry the chopped tomatoes and sliced Haddock together with a tbsp of olive oil for 5 minutes on a medium to low heat until the tomatoes become very soft and the juices begin to leak out.

2) Meanwhile, cook the wholewheat tagliatelle on a medium heat according to the packet instructions.

3) Once nearly cooked, add the single cream to the Haddock and tomatoes and mix well together.

4) Just before you drain the pasta, add the grated cheese to the sauce and mix everything well again.

5) Drain the tagliatelle and add to the wok with the Haddock, tomatoes, cream and cheese.

6) Mix thoroughly and toss tagliatelle in well with the sauce and serve.

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