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Creamy Cod Tagliatelle

Wild Cod and Organic Veg Tagliatelle Recipe


Serves 2

Cooking time: 35 minutes




200g tagliatelle

340g wild cod

1 white onion

2 garlic cloves

200g peas

200ml single cream

100ml chicken stock

1 tsp dried tarragon

Salt and pepper to taste

Olive oil

Squeeze of lemon juice





  1. Turn the oven on to 180 degrees. Put the cod in a baking dish and drizzle with olive oil, put a pinch of tarragon, salt and pepper and a squeeze of lemon juice on each piece. Place in the middle of the oven to bake for 20 minutes, checking regularly.
  2. Put the tagliatelle in a sauce pan and drizzle with olive oil to avoid it sticking, add a pinch of salt and pour over boiling water. Keep on a medium heat, stir often and drain when soft (after roughly 10-12 minutes)
  3. In a frying pan, add your onion, chopped into thin slices, the rest of your tarragon, about ¼ tsp of ground black pepper and roughly 2 tsp of olive oil. Fry on a low heat to cook slowly then add the garlic, crushed. When golden, add the stock then cream. Here, add more salt if you wish, to taste. After the liquid had just started to bubble, add the peas and allow to simmer for roughly 5 – 10 minutes. When your cod is cooked, drain the juices from the baking dish into your sauce.
  4. Mix the tagliatelle and the creamy sauce and serve with the cod placed on top.


Wild Cod | Wild Fish
  • Min life 2 Days
  • Organic
  • Vegan
Onions 500g
  • From Great Britain
  • Organic
Dried Garlic 2 Bulbs
  • Organic
Jersey Single Cream | Organic Cream and Dairy
  • Organic
  • Gluten Free
  • Contains Dairy
Ossa Chicken Bone Broth
  • Min life 2 Days
  • Organic
  • Gluten Free
Extra Virgin Olive Oil
  • Organic
  • Gluten Free
  • Vegan

Extra Virgin Olive Oil

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Eversfield Organic

Bratton Clovelly
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Food and Drink Devon
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