Pasta with Crispy Fish, Peas, and Dill
Romaine Salad
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Ingredients
- 1 (18.2-oz) pkg frozen Parmesan-crusted fish fillets
- 1 (16-oz) pkg cavatappi pasta
- 2 cups frozen green peas
- 5 Tbsp butter, cut into 5 pieces
- ½ yellow onion, chopped
- ½ cup white wine
- 3 Tbsp coarsely chopped fresh dill
Instructions
- Bake fish fillets according to package directions. Cool and cut into chunks.
- Meanwhile, cook pasta according to package directions, adding peas during last 2 to 3 minutes of cooking. Drain, reserving 1 cup pasta water. Return pasta and peas to pot.
- Melt 2 Tbsp butter in a large skillet over medium-high heat. Add onion, and season with salt and pepper. Sauté until tender, about 6 minutes. Add wine; simmer 2 to 4 minutes. Add to pasta in pot. Add ½ cup pasta water. Bring to a simmer; remove from heat.
- Add 3 Tbsp butter, swirling pot until butter melts. Add remaining pasta water if needed to create a sauce. Gently fold in chunks of fish and dill. Season generously with salt and pepper.
Side Dish Ingredients
- 1 (9-oz) pkg romaine salad
- ½ (16-oz) bottle buttermilk Ranch dressing
Side Dish Instructions
- Toss together salad and desired amount of dressing in a bowl. Season lightly with salt and pepper.
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