Spaghetti Fish Supper Recipes

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SALMON & SPAGHETTI SUPPER IN A PARCEL



Salmon & spaghetti supper in a parcel image

Create a bit of fun for kids by serving supper in a parcel. Open at the table to reveal delicious pink salmon, spaghetti, courgettes and tomatoes

Provided by Lulu Grimes

Categories     Dinner, Fish Course, Lunch, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 7

200g spaghetti
2 courgettes , grated
100g red cherry tomatoes , halved
100g yellow cherry tomatoes , halved
4 salmon fillets or 2 chicken breasts
4 tbsp olive oil
1 garlic clove , finely sliced

Steps:

  • Heat oven to 180C/160C fan/gas 4. Cook the spaghetti following pack instructions and drain. Cut 4 rectangles of baking parchment off a roll, each twice as long as it is wide. Lay them on a work surface. Toss the spaghetti with the grated courgettes. Divide the spaghetti between the pieces of parchment, then divide the cherry tomatoes between each pile.
  • If using salmon, slice lengthways, but keep the fillet together. Place on top of the veg and press sideways so the slices move apart a little. If using chicken, halve each breast through the middle horizontally to give four pieces, then cut each into strips and tip a pile of chicken strips onto each pile of spaghetti.
  • Heat the oil and fry the garlic for 1 min, then pour a little garlic oil over each pile. Season with black pepper if your children like it. Bring the two longer sides of parchment up to meet in the middle and fold the ends over and over, working down towards the filling, leaving a little room for the steam to expand the parcel. Flatten the seam down and then fold in each end. Use paper clips to hold the folds, if you like. Lift the parcels onto a baking tray and bake for 10-15 mins. The parcels should puff up as they cook.
  • Serve each person a puffed parcel in a shallow bowl and snip it open at the table, staying clear of any steam (and removing any paperclips).

Nutrition Facts : Calories 637 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium

SPAGHETTI FISH SUPPER



Spaghetti Fish Supper image

"This colorful blend of fish, vegetables and pasta is so satisfying," relates Charolette Westfall of Houston, Texas. "I've also substituted cooked chicken for the fish, and it's just as good."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 15

4 green onions, chopped
2 tablespoons olive oil
5 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 tablespoons cornstarch
1/2 cup apple juice
1/2 pound orange roughy, haddock or red snapper fillets, cut into 1-inch pieces
1 medium tomato, seeded and chopped
1 cup chopped fresh broccoli florets
8 ounces uncooked thin spaghetti
1/4 cup sliced ripe olives

Steps:

  • In a large skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, salt, pepper and cumin. Cover and simmer for 2 minutes. Combine cornstarch and apple juice until smooth; gradually pour into the skillet. Cook and stir for 1-2 minutes or until thickened., Stir in the fish, tomato and broccoli. Cover and cook for 2 minutes or until fish easily flakes with a fork. Meanwhile, cook spaghetti according to package directions; drain and toss with olives. Serve with fish mixture.

Nutrition Facts : Calories 761 calories, Fat 19g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 1688mg sodium, Carbohydrate 112g carbohydrate (16g sugars, Fiber 7g fiber), Protein 36g protein.

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