Pasta with cod and artichokes

Ingredients

• 5Alaskan cod fillets
• 300 gfusilli
• 200 gartichokes
• to tastelemon zest
• 1garlic clove
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Boil the artichokes

   Boil the artichokes in a pan of water for 10 minutes. Once tender, drain and chop them.

2. 2

   Cook the cod

   Bring a pan of water to the boil for the pasta. Meanwhile, cook the cod fillets in a frying pan with extra-virgin olive oil and the garlic clove for 6–8 minutes. When the fish is cooked, add the artichokes to the pan.

3. 3

   Combine the pasta

   Cook the fusilli, then drain it when ready. Toss it with the cod and artichokes for about 1 minute, seasoning with salt and pepper.

4. 4

   Finish with lemon

   Divide the pasta between plates and grate lemon zest over the top.

What is pasta with cod and artichokes?

This is a simple Italian-style pasta dish pairing fusilli with mild cod and earthy artichokes. It brings together ingredients from the sea and the garden, with lemon zest lifting their flavours.

The recipe works by cooking the artichokes and cod separately before briefly tossing them with the pasta. That final minute helps the fusilli pick up the flavours in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 558 calories, 46g protein, 74g carbs, 8g fat.

The fusilli provide most of the carbohydrates, while cod supplies much of the protein. Olive oil contributes the main share of the fat; the amount used and the salt added will affect the final nutrition. Serve with a green salad or extra vegetables if you want to add more variety to the plate.

Choosing the ingredients

Cod: Its mild flavour suits the artichokes without overpowering them. Keep the fillets in larger pieces as you cook, then gently break them up while tossing if needed.

Artichokes: The recipe calls for 200 g, boiled until tender and chopped. If using prepared artichokes, drain them well before adding them to the pan.

Fusilli: The twists catch small pieces of fish and artichoke. Cook them until just tender, following the packet guidance for timing.

Cooking the artichokes

Boil the artichokes for the full 10 minutes specified, then check that they are tender enough to chop. If they still feel firm, continue cooking until a knife goes in easily.

Drain them before adding them to the cod so excess water does not dilute the pan juices.

Cooking the cod gently

Garlic and olive oil form the base for cooking the fillets. Keep the heat moderate so the garlic flavours the oil without becoming dark and bitter.

The recipe gives a cooking time of 6–8 minutes. Check that the fish is opaque and flakes easily, as fillet thickness can affect how quickly it cooks.

Bringing it together

Add the drained fusilli to the pan with the fish and artichokes, then toss for about a minute. Use a gentle motion to keep the cod in appealing pieces.

Season with salt and pepper after combining, tasting as you go. A little pasta cooking water can help the ingredients cling together if the mixture seems dry.

Serving and finishing

Grate lemon zest over the plated pasta just before serving. Its fresh citrus aroma balances the savoury fish and the earthy artichokes.

Serve it as a complete main course, or add a simple green salad alongside for a fresh contrast.

Recipe notes & tips

• Chop the artichokes after boiling so they are easier to handle.
• Drain the artichokes thoroughly before adding them to the cod.
• Keep the garlic from browning while it flavours the oil.
• Cook the fusilli until just tender, then drain it promptly.
• Toss the fish gently to keep some larger flakes in the finished dish.
• Add the lemon zest at the end to preserve its fresh aroma.

Variations

• Add parsley: Scatter chopped fresh parsley over the pasta with the lemon zest.
• Use another short pasta: Swap fusilli for penne or another shape that holds the pieces well.
• Add chilli: Include a pinch of chilli flakes in the oil with the garlic.
• Use fresh artichokes: Trim and prepare them before boiling until tender.
• Add more lemon: Serve with lemon wedges for anyone who wants extra citrus.

Common mistakes to avoid

• Undercooking the artichokes: Boil until tender enough to chop easily.
• Overcooking the cod: Check it after 6 minutes and stop when it flakes easily.
• Browning the garlic: Keep the heat moderate and watch it closely.
• Leaving water on the artichokes: Drain them well so the pan does not become watery.
• Breaking up the fish too much: Toss gently to retain some larger pieces.
• Adding lemon zest too early: Grate it over the dish just before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a splash of water, stirring carefully so the cod does not break up too much.

Frequently asked questions