Cod and fennel creamy multigrain penne - Gluten-Free Heaven
This deliciously light and fresh recipe is a great way to show fennel haters the light as the distinctive flavour pairs perfectly with the creamy sauce and saltiness of the fish.
Ingredients
- 200 g fennel
- 2 garlic cloves (peeled)
- 50 g mangetout
- juice of 1 orange
- 25 g butter
- 2 cod loins (with skin)
- 200 g FREEE Multigrain Penne
- 150 ml single cream
- salt and freshly ground black pepper
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