Spaghetti-Wrapped Fish with Red Pesto, Spinach and Bacon

You may have seen fish wrapped in potato strands but Jamie Oliver has pushed this one step forward with his recipe for spaghetti-wrapped fish! Whilst it is a bit of a faff, the result is brilliant - crispy in places, soft in others, you get all the comfort of pasta but with an extra bit of pizzazz.

On the side, there's the classic combo of spinach and bacon with spring onions bringing sweetness and crème fraîche bringing tang. Then the whole dish is brought together with the addition of red pesto made with sun-dried tomatoes, roast peppers and garlic - delicious!

Spaghetti-Wrapped Fish with Red Pesto, Spinach and Bacon 

Serves 2

oil

60g dried spaghetti

2 white fish fillets (I used cod)

1 tbsp red pesto

2 rashers streaky bacon, finely chopped

bunch of spring onions, finely chopped

200g baby spinach

2 tbsp half-fat crème fraîche

sea salt and freshly ground black pepper

Preheat the grill to heat. Line a baking tray with tin foil and rub with a little oil.

Cook the spaghetti in a pan of boiling salted water according to the pack instructions then drain, running it under cold water to cool. Season the fish with sea salt and black pepper then rub with the pesto. Divide the spaghetti in two and the wrap around the fish. If you're feeling dexterous, you can tie it in a knot.

Lay on the oiled and lined tray and put under the preheated grill to cook for around 10 minutes or until golden and the fish is just cooked through.

Meanwhile, place the bacon in a non-stick frying pan over a medium heat. Leave to crisp up for a couple of minutes then add the spring onions and a tbsp of oil. Toss for 2 minutes then add the spinach, stirring to wilt. 

Divide the spinach mix between plates and place the spaghetti-wrapped fish alongside. Dollop over the crème fraîche and finish with an extra grind of black pepper.