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Buffalo Cod with Fettuccine in Ranch Alfredo Sauce 

1 cup ranch dressing

1 cup Greek yogurt

½ cup milk

2 lbs. frozen Cod fillets

2 tablespoons Olive oil

½ cup buffalo wing sauce (not hot sauce)

1 lb. dry fettuccine pasta

3 stalks celery, very thinly sliced 

Preheat oven to 450-degrees F.  Put a large pot of water on to boil.  

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 fillets with Olive oil and arrange in a single layer on a baking sheet.  Bake for 4 minutes.  Remove from oven and brush both sides of the cod fillets with the buffalo sauce.  Bake until heated through and flaky in the center, about 8-15 more minutes. 

While cod cooks, add some salt to the boiling water and cook the fettuccine according to package directions.  Drain and add to the ranch mixture.  Toss to coat. 

Scatter the pasta with the thinly sliced celery and then top it with flakes of buffalo cod. 

 

   

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