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    • Coley and Pesto Pasta

    Mark Sharron
    Medium difficulty
    55 minutes
    2-4
    Amount Per Serving: Calories 5000; Fat 20g; Carbs 32g; Protein 28g
    Coley and Pesto Pasta is a delicious, easy-to-make dish perfect for a weeknight dinner. This dish has coley, a mild-tasting fish, and a flavorful pesto sauce. It is cooked in a white wine and chicken broth sauce and topped with Parmesan cheese for a creamy finish. The dish is packed with flavour and will surely be a hit with the whole family. This dish is also very simple and can be prepared in under an hour.     
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    Ingredients

    • 1 lb. coley fillets, cut into cubes
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon red pepper flakes
    • 1/2 cup white wine
    • 1/2 cup chicken broth
    • 1/2 cup pesto
    • 1/2 cup heavy cream
    • 1/2 cup grated Parmesan cheese
    • 1 lb. cooked pasta
    • Salt and pepper to taste
    • Fresh parsley, chopped (optional)

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the cooked pasta and stir to combine. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serve hot, garnished with fresh parsley, if desired.