|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)
Hot wok potato and beef stir-fry recipe
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
Low in sat fat
Putting potatoes in a omelette helps to make it more filling. This is a great twist on a classic omelette recipe and is tasty too.
Warming, satisfying - try our hearty sausage and potato cassoulet for a tasty evening meal.
Vegetarian Thai potato noodle cleansing broth with basil and lemongrass
Mix up your recipe bank with this deliciously healthy vegetarian Thai vegetable cleansing broth with spiralized potato noodles. Enjoy!
This campaign was originally produced in the framework of a programme co-financed by the European Union