Place the fish in a saucepan and pour over the milk. Bring slowly to the boil then reduce the heat and simmer for 5-6 minutes until tender. Remove the fish and flake into a bowl, discarding any skin and bones. Reserve the milk. Melt the butter, stir in the flour and cook for 1 minute, stirring occasionally. Gradually stir in the milk and cook for 1-2 minutes until thickened and smooth. Stir in the mascarpone, prawns, lime juice and 1 tablespoon of the chopped parsley and seasoning to taste. Meanwhile, cook the pasta following the instructions on the pack. Quickly drain then stir into the fish mixture. Transfer to a warmed serving dish, sprinkle over the remaining parsley and serve immediately garnished with lime wedges.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 4|
|Calories from Fat: 70 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 135.4mg||42 %|
|Sodium 833.1mg||29 %|
|Potassium 1026.6mg||27 %|
|Total Carbohydrate 48.4g||14 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 45.4g|
|Protein 39.7g||57 %|
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Calories per serving: 413
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