You'll feel as if you're really treating yourself with this special fish dish.
- 1 small onion
- ½ small green pepper
- 150ml vegetable stock
- 200g can chopped tomatoes
- A pinch of dried oregano
- Salt and freshly ground black pepper
- 25g pitted black olives
- 150g chunky skinless cod fillet, or other white fish
- Low calorie cooking spray
- Peel and finely chop the onion. Deseed and finely chop the pepper. Place in a pan with the stock, bring to the boil, cover and simmer for 5 minutes.
- Stir in the tomatoes, oregano and seasoning. Cut the olives into quarters and stir into the sauce. Bring back to the boil, cover and simmer for 2-3 minutes.
- Preheat the grill to a medium/hot setting. Wash and pat dry the cod. Season on both sides and place on the grill rack. Spray lightly with Frylight and grill for 5-6 minutes on each side until lightly golden and cooked through.
- Serve the fish with the sauce and green vegetables.
Tip: This sauce works well with grilled beef or pork steaks, too. It's also suitable for freezing; simply allow to cool and pack in a freezer-proof container. You can keep it in the freezer for up to 3 months. Allow to thaw thoroughly before reheating, and make sure it's piping hot before serving.
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