Mediterranean fish stew

Sally Bee's Mediterranean fish stew has easy to find ingredients and couldn’t be simpler to make - low fat and full of protein. Perfect!

Serves: 4 (and reheats beautifully!)

Recipe:

1 tablespoon olive oil – (you can use oil from the jar of peppers for even more flavour!)100g stone-less green or black olivesSmall jar roasted pimento red peppers1 large onion, roughly chopped2 cloves garlic, crushed1 x 400g can chopped tomatoes4 boneless whitefish fillets such as Icelandic cod about 175g/6oz eachChopped fresh parsley or dill1 lemon cut into 4 wedges

Method:

• Preheat the oven to 200˚C fan Heat the olive oil in the bottom of an ovenproof pan, tip in the onion and garlic and stir well, cook until starting to go translucent – about 4-5 minutes

• Next, add the tomatoes and a good sprinkling of black pepper. Bring to the boil, then add the olives and peppers from the jar

• Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the Peppers jar

• Bake, uncovered, for 15 minutes until the fish is cooked

• Sprinkle with chopped parsley or dill and serve straight from the pan, with lemon wedges for squeezing over