Use any white fish for this.
Cook: 25 Mins
Serves: 4
Price: £1.80 per serving
Nutritional Information
Each 243g serving contains
Energy
1052kj
251kcal
1052kj
251kcal
12%
Fat
13g
13g
Med
18%
18%
Saturates
4.5g
4.5g
Med
23%
23%
Sugars
3.8g
3.8g
Low
4%
4%
Salt
0.62g
0.62g
Med
10%
10%
of your reference intake.
Typical energy values per 100g:
433kj/103kcal
Typical energy values per 100g:
433kj/103kcal
Ingredients
1 tbsp olive oil
425g large vine-ripened tomatoes, skinned
25g butter
1 shallot, finely chopped
50g Asda Extra Special Roasted Red Peppers (from a jar), drained and chopped
1 tbsp chopped flat-leaf parsley
1 tsp fresh thyme leaves, chopped
1 tbsp capers
10 Asda Extra Special Pitted Kalamata Olives, chopped
4 x 150g pieces white fish fillet, skinned
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a shallow ovenproof dish with a little bit of oil (the dish should be just large enough to hold the fish in a single layer). Cut the tomatoes into quarters and discard the seeds. Roughly chop the flesh and set aside.
2
Heat the rest of the oil and the butter in a pan, add the chopped shallot and cook until soft. Add the tomatoes and red peppers and cook until the tomatoes start to break down.
3
Stir in the parsley, thyme, capers and olives, and season to taste. Put the fish in the prepared ovenproof dish and spoon over the tomato and pepper mixture. Cover loosely with foil. Cook in the oven for 10 minutes, then remove the foil and cook uncovered for a further 5-10 minutes or until the fish flakes easily.