Grilled white fish and fresh tortellini

    20 min

    This dish is a simple dish that is adaptable healthy and so quick to make. If you're a veggie it's good without the fish. A colourful summer meal for two, best followed by a cold crisp glass of white wine to dazzle those taste buds.


    Norfolk, England, UK
    6 people made this

    Serves: 2 

    • 1 packet fresh spinach and ricotta tortellini
    • 2 pollock fillets
    • 1 to 2 teaspoons olive oil
    • salt and pepper to taste
    • a squeeze of fresh lime juice
    • 2 ripe tomatoes, chopped
    • 7 mushrooms, chopped
    • 2 spring onions, chopped
    • 1/2 mild red chilli, chopped
    • 1 clove garlic, chopped
    • 2 handfuls of chopped curly kale
    • 5 fresh basil leaves, chopped
    • grated Parmesan or Cheddar cheese to serve

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Boil the kettle and pour hot water over tortellini. Cover and leave to soak; this will cook the fresh pasta nicely without any effort at all.
    2. Take your fish and rub it all over with a little of the olive oil. Season with black pepper and a squeeze of fresh lime. (The fish does not need to be over complicated as it's your pasta's job to compliment the natural flavour of the grilled fish.)
    3. Place the fish under the grill for 6 to 8 minutes (or longer if you prefer the fish to be well done).
    4. Heat olive oil in a pan gradually add your chopped ingredients. You can do this in any order. I like to leave the basil, curly kale and garlic till last to lock in the strong flavours. If you want to make it a little more saucy you can also add a drop of water to the mix.
    5. Once cooked to your liking drain the pasta and add to your pan of fresh ingredients and stir. Sprinkle Parmesan or Cheddar cheese onto your pasta and serve with your grilled pollock fillet.
    6. The most important step, open a chilled bottle of white wine and pour yourself a glass because you can! xx


    Just a sprinkle of sugar on your tomatoes can smooth out the acidity near the end of cooking.

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    Reviews in English (1)


    had breaded pollock, fresh cut nero di toscana kale and mushrooms so thought I would try the kale side of this served with the fish and anya potatoes instead of pasta. kale (washed, sliced and gone over to remove the thick central stem ribs); mushrooms torn to size, 1/2 tsp lazy red chilli from the jar, 3 garlic, 1/2 cooking onion all stir fried in olive oil. Taste of mushrooms was overwelmed. The chilli gave it an interesting kick which makes me thick it will be good with pork. I imagine the tomatoes would add colour that would look good with pasta. Too late in year for basil (which I am not particularly fond of anyway). I have reservations about the concept of basil and kale together. Good to have a new way of cooking drained kale. Drying it is a pain so thank you for the recipe. I will def. do this again. Aside note on xmas potatoes. Jury is out. I put sprouting anya in a pot in September. Moved pot into greenhouse after clearing the tomatoes mid October. Yield:- low; taste:- below normal Anya standard; quality:- slightly squishy. Possibly inedible by xmas. IMHO xmas potato are humbug unless very mild (which it is this year) and greenhouse kept above 8degree c - which is not going to happen on my heating bill :o). Try again:- for free-certainly.  -  10 Dec 2015