The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemony Cod & Courgette Pasta with Dill
A super-fresh pasta for those super busy days. Sustainably caught cod bung in the oven till tender and juicy. Tossed with ribbons of courgette, fibre-rich brown rice penne, and generous squeezes of lemon. Scatter through handfuls of fresh-cut dill to finish.
Ready in 20
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 courgette
- 10g capers (Water, Salt, Vinegar)
- 120g brown rice penne (Eggs)
- 2 cod fillets (skin off) (Fish)
- 1 handful of fresh dill
- 1 unwaxed lemon
- 1 garlic clove
- 1 leek
Nutritional Information
Calories: 543
Protein: 46g
Carbs: 58g
Fat: 16g
Lemony Cod & Courgette Pasta with Dill
A super-fresh pasta for those super busy days. Sustainably caught cod bung in the oven till tender and juicy. Tossed with ribbons of courgette, fibre-rich brown rice penne, and generous squeezes of lemon. Scatter through handfuls of fresh-cut dill to finish.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the penne and boil for 7-8 mins, until cooked, then drain. Peel the courgette into ribbons. Trim and finely slice the leek. Finely chop or crush the garlic. Roughly chop the capers and dill.
- Place the cod onto a lined baking tray. Add 1/2 tbsp oil and a good pinch of sea salt and pepper. Bake for 10-12 mins, until the fish is cooked through.
- Reheat the saucepan on medium heat with 1/2 tbsp oil. Add the courgette, leek, and garlic. Cook for 5 mins and season with sea salt and black pepper. Add the dill and juice from half a lemon, drizzle in 2 tsp oil and stir in the pasta.
- Serve the pasta in bowls, top with the cod and garnish with the capers and the remaining lemon, cut into wedges.
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