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1 tbsp olive oil
1 small fennel bulb, halved and thinly sliced
1 small onion, sliced
150g small Charlotte potatoes, thinly sliced
400g can chopped tomatoes
50g pitted green olives, halved
2 cod fillets, approx 300g
½ x 25g pack fresh basil, shredded
1. Heat the oil in a large frying pan and fry the fennel, onion and potato for 5 minutes.
2. Stir in the chopped tomatoes with the olives and 100ml water. Cover and cook for a further 5 minutes.
3. Add the cod to the pan, pressing down into the sauce. Cover and cook gently for 6-7 minutes or until the cod is just cooked through. Sprinkle over the basil and a drizzle of olive oil and serve.
Typical values per serving: