Save to your scrapbook
Provençale fish
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
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:
Energy |
1,464kJ 348kcals |
---|---|
Fat | 12.4g |
Saturated Fat | 2g |
Carbohydrate | 26.1g |
Sugars | 12.5g |
Protein | 33g |
Salt | 1.3g |
Fibre | 6.9g |
Average user rating