Whip up this nutritious fish dish in no time at all
By Healthy Diet
tbsp unsalted butter
400g charlotte potatoes, cut into bite-sized chunks
1 tbsp olive oil, plus a drizzle more to serve
2 garlic cloves, finely sliced
2 rosemary sprigs, leaves picked and chopped
85g red peppers from a jar, drained and sliced
1 tbsp tomato purée
395g tin cherry tomatoes
1 tbsp nonpareille capers
4 x 105g skinless cod or other chunky white fish fillets
½ lemon, cut into wedges, plus a squeeze of juice
Melt the butter in a wide pan, add the potatoes and season. Turn the potatoes in the butter, then cover and cook over a medium heat for 10 minutes, stirring occasionally, until semi-soft and golden.
Turn up the heat and add 1 tablespoon of oil, garlic and ½ the rosemary. Sizzle for 1 minute, then stir in the peppers, tomato purée, tinned tomatoes and capers. Simmer for 5 minutes, until the potatoes are cooked. Check the seasoning, adding a pinch of sugar, if desired. Don’t worry if the sauce looks too dry as the fish will release liquid while it cooks.
Season the fish, scatter with the remaining rosemary, then nestle into the pan. Cover and simmer for 10 minutes, or until the fish is cooked. Add the lemon juice and a drizzle more oil before serving.
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