Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1Ā¼ kg potatoes, unpeeled, thinly sliced
  • 2 garlic cloves, peeled and finely chopped
  • 500ml vegetable stock, made with 1 vegetable stock cube
  • 300g courgettes, thinly sliced
  • 520g white fish fillet
  • 2 tsp dried mixed herbs
  • 1 lemon, zested and juiced

Method

  1. 1

    Heat the oil in a large frying pan and cook the onions and potatoes for 10-15 minutes, until starting to brown. Add the garlic for the last minute.

  2. 2

    Stir through the stock, season well and cover, then simmer for 5 minutes. Top with the courgette slices and simmer for a further 5 minutes.

  3. 3

    Place the fish fillets on top of the courgettes. Sprinkle over the dried herbs and lemon zest and season to taste. Cover and cook for 5-6 minutes, until the fish is opaque and flakes easily. Serve immediately with the potatoes and squeeze over the lemon juice.

Nutritional Details

Each serving provides
  • Energy 1566kj 374kcal 19%
  • Fat 4.1g 6%
  • Saturates 0.6g 3%
  • Sugars 5.9g 7%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 226kj/54kcal

Each serving provides

48.8g carbohydrate 2.3g fibre 34.2g protein

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