Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

A nice light fish dinner cooked with fennel and tomato, and spiced up with olives

Serves: 4

Prep time: 15 mins

Cooking time: 30 mins

Ingredients

  • 2 tbsp olive oil
  • 2 sticks celery, sliced thinly
  • 1 bulb fennel, sliced thinly
  • 1 large onion, sliced thinly
  • 3 cloves garlic, crushed
  • 1 tbsp smoked paprika
  • 4 fillets Basa fish (or firm white fish) cut into 2cm strips
  • 1 tbsp ginger, grated
  • 1 tsp pink salt
  • few shakes black pepper
  • ½ cup olives, green halved and pitted
  • 1 x 400g can diced tomatoes
  • 1 x can water
  • 3 tbsp tomato paste
  • 1 large handful baby spinach leaves
  • 1 tbsp chopped parsley

Method

  • In a large saucepan, heat oil to medium high.
  • Add fennel, celery, onions, garlic, paprika, ginger, salt and pepper and fry for 15 minutes, stirring.
  • Add tomatoes, water and parsley and cook a further 5 minutes.
  • Add fish, spinach, and tomato paste and stir without breaking up fish, cooking another 10 minutes until fish is cooked.
  • Stir through olives and serve hot with mashed potato or cauliflower rice.

Notes


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