Ingredients

The following ingredients have 6 Servings
  • 1/2 cup light ranch dressing
  • 1/2 cup Greek yogurt
  • 1/4 cup milk
  • 1 lb. frozen cod portions
  • 1 Tbsp. olive oil
  • 1/4 cup buffalo wing sauce
  • 1 lb. dry fettuccine pasta
  • 1 cup grated carrot
  • 2 stalks celery, thinly sliced

Instruction

  • Preheat oven to 450°F and put a large pot of water on to boil. Add a palm full of salt to the water when it boils.
  • In a large bowl, combine the ranch dressing, Greek yogurt, and milk. Mix well. Set aside.
  • Rinse cod under cold running water to remove any ice crystals. Brush cod with olive oil and arrange in a single layer on a baking sheet.
  • Bake for 4 minutes. Brush both sides of the cod with the buffalo sauce. Bake until heated through and flaky in the center, 8-15 more minutes.
  • While cod cooks, cook the fettuccine in the large pot of boiling salted water according to package instructions but add the grated carrot to the pasta and water for the final 2 minutes of cooking time.
  • Drain and then immediately add to the ranch mixture. Toss to coat.
  • Scatter the pasta with the celery and then top it with flakes of buffalo cod.