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Tomato, basil, and crème fraîche linguine with haddock goujons


1 h

20 mins

40 mins

Pasta perfection awaits! Try our linguine with a creamy tomato and crème fraîche sauce. Top it off with fragrant basil and haddock goujons for a crispy, flavourful adventure that will transport you to sun-kissed shores.


400g haddock

300g Brakes linguine, cooked and drained

1/2 white onion, finely diced

100g plum tomatoes, chopped

1/2 red pepper, roasted and deseeded

2g garlic (approximately 2 small cloves)

A small bunch of basil

100g gluten-free bread crumbs

100g crème fraiche




Sauté onions, garlic with chopped tomatoes in a little oil for 5 minute.

Add peppers, pasta and crème fraîche and cook through gently.

Add basil and blitz with a food blender. Combine with pasta. Divide in serving dishes.

Prepare haddock into strips and crumb coat. Bake until piping hot.

Serve each item separately.