Tomato, olive and rosemary cod with stir-fried greens

Method

1. Heat 1 tbsp of the oil in a large lidded frying pan. Finely chop the onion and garlic, then fry for 2 minutes. Roughly chop the rosemary, then add to the pan with the tomatoes, olives and sugar. Simmer for 5 minutes, then taste and season with a little salt and plenty of pepper.
2. Add the cod fillets to the pan, carefully pushing them into the tomato sauce. Cover with the lid and cook for a further 4-5 minutes until the fish is cooked through.
3. Meanwhile slice the spring greens. Heat the remaining oil in another large frying pan over a high heat, then add the spring greens and stir-fry for 2 minutes or until wilted. Season with salt and pepper.
4. Serve the stir-fried greens alongside the fish, with the tomato and olive sauce spooned over.