|Energy (Kcal) 306|
|Saturated Fat 1.6g||8%|
|Total Sugars 8.9g||10%|
Heat the oil in a large frying pan, add the onion and fry for 2 minutes until soft. Add the garlic, potatoes and pepper and fry for 5 minutes more.
Add the paprika and stir until it coats everything. Add the canned tomatoes, then half fill the can with water and add this to the pan. Add the olives and season to taste. Bring the mixture to the boil and simmer uncovered for 5 minutes.
Lay the cubes of fish on top of the mixture, then cover with a lid or baking tray and simmer for 5 minutes until the fish flakes easily when tested with a fork. Serve in pan with a crisp salad.
500g Salad potatoes, thickly sliced
500g white fish fillet, skinned and cut into chunks
2tbsp olive oil
1 red onion, sliced
1tbsp smoked paprika
1 (400g) can chopped tomatoes
2 garlic cloves, crushed (optional)
1 red pepper, deseeded and roughly chopped (optional)
100g pitted green olives, halved (optional)
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
Serve up something deliciously different for your guests this party season. These Indian street food snacks are really aromatic and satisfying.
Roasts aren't just for Sundays, they're perfect for a mid-week meal too. Try this lamb mini roast with citrus baby carrots and new potatoes.
This campaign was originally produced in the framework of a programme co-financed by the European Union