Creamy seafood pasta

Serves 6. Preparation 10 minutes. Cooking 10 minutes. With thanks to Elizabeth Ward for contributing this recipe.


  • Skinned halibut, cod or plaice (340g/12oz)
  • Skinned salmon (340g/12oz)
  • Scallops (225g/8oz)
  • Freshly chopped herbs for fish (such as parsley, dill or tarragon) (4 tbsp), alternatively use dried herbs
  • Pasta, fresh tagliatelle if possible (340g/12oz)
  • Butter (1 4g/4oz)
  • 1 large tub of crème fraîche (600ml/1 pint)
  • Lemon juice (2 tbsp)
  • Salt and black pepper

To serve:

  • Green vegetables or salad


  1. Preheat oven to 200°C/180 °C fan/gas mark 6.
  2. Heat one tablespoon of the oil from the olives in an ovenproof saucepan. Add the onion and stir well. Leave to cook for a minute or two, and then give it another good stir. Add the tomatoes and some salt and black pepper. Bring to the boil, then add the olives.
  3. Put the fish onto the sauce with the skin side down, and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges to squeeze over the fish.


Suitable for:

  • a quick and simple recipe
  • people with loss of taste or smell
  • people with a dry or sore mouth
  • people with a loss of weight or appetite.

Nutritional information

Energy 223kcal; Protein 34g; Total fat 6g (of which saturates 1g); Carbohydrate 7g; Fibre 3g.