Provençale fish

  • Low Fat


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.

  • Total time: 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,464kJ
Fat 12.4g
Saturated Fat 2g
Carbohydrate 26.1g
Sugars 12.5g
Protein 33g
Salt 1.3g
Fibre 6.9g

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5 stars

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