• salt	to taste
• onion	1/2 medium
• butter	20 g
• olive oil	1 tablespoon
• Black pepper	to taste
• garlic	1 clove
• lemon zest	1/2 lemon
• heavy cream	150 ml
• spaghetti	180–200 g
• fish fillet (cod, haddock, halibut, etc)	200 g
• fresh or frozen spinach	100 g
• grated Parmesan (optional)	for serving

1. Peel and finely chop the onion. Peel and finely chop the garlic. Pat the fish dry and cut it into bite‑sized pieces. Wash and dry the spinach

2. Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve a splash of pasta water.

3. Heat the olive oil in a pan over medium heat. Add the fish pieces and cook gently for 3–4 minutes until opaque and tender. Transfer to a plate.

4. In the same pan, melt the butter. Add the chopped onion and cook until soft and translucent. Add the garlic and sauté for 30 seconds.

5. Add the spinach to the pan and cook until wilted.

6.Optional: for a silky, green sauce, transfer the sautéed spinach and onion mixture to a blender and blend until smooth.

(If you prefer a rustic texture, skip this step.)

7. Return the spinach mixture to the pan if blended. Pour in the heavy cream, stir, and warm gently. Add lemon zest, salt, and pepper. Simmer lightly for 1–2 minutes without boiling.

8. Add the cooked fish back to the pan. Add the spaghetti and a splash of pasta water. Toss gently to coat the pasta without breaking the fish.

9. Plate immediately. Finish with black pepper, Parmesan, or a drizzle of olive oil.

Spaghetti with Fish and Spinach‑Cream Sauce