Go a long way towards getting your five-a-day with this healthy, veg-packed fish pie recipe.
Ingredients
- 4 x 150g sustainably sourced skinless cod fillets
- 500g waxy new potatoes
- 4 garlic cloves, chopped
- 3 tbsp olive oil
- 2 green peppers, sliced
- 1 yellow pepper, sliced
- 5 tomatoes, roughly chopped
- 100ml vegetable stock
- 100g pitted green olives
- Lemon wedges and fresh coriander, to garnish
For the marinade
- 2 tsp ground cumin
- 1 tsp ground coriander
- 4 tbsp lemon juice
- 2 large garlic cloves
- 1 small bunch fresh coriander
- 1 tsp salt
Method
- 1. Whizz the marinade ingredients in a mini food processor or grind in a mortar and pestle until smooth. Rub half over the cod, cover and chill for between 20 minutes and an hour.
- 2. Meanwhile, boil the potatoes in a pan of salted water until tender, drain, then cut in half lengthways.
- 3. In a shallow casserole over a low heat, fry the garlic in the oil for 1-2 minutes. Add the peppers and cook for 5 minutes, then add the tomatoes and cook for a further 2 minutes. Stir in the remaining marinade and the vegetable stock. Season well.
- 4. Place the potatoes in a big non-stick frying pan with a lid. Top with half the tomato mixture, then with the fish, then add the remaining tomato mixture. Scatter over the olives, cover and cook over a medium-high heat for 10-12 minutes until the fish is just cooked through. Garnish with lemon wedges and coriander to serve.
Nutritional info
Per serving: 377kcals, 14.8g fat (2.3g saturated), 33.6g protein, 30.7g carbs, 10.1g sugar, 2.2g salt