|Energy (Kcal) 306|
|Saturated Fat 1.6g||8%|
|Total Sugars 8.9g||10%|
Heat the oil in a large frying pan, add the onion and fry for 2 minutes until soft. Add the garlic, potatoes and pepper and fry for 5 minutes more.
Add the paprika and stir until it coats everything. Add the canned tomatoes, then half fill the can with water and add this to the pan. Add the olives and season to taste. Bring the mixture to the boil and simmer uncovered for 5 minutes.
Lay the cubes of fish on top of the mixture, then cover with a lid or baking tray and simmer for 5 minutes until the fish flakes easily when tested with a fork. Serve in pan with a crisp salad.
500g Salad potatoes, thickly sliced
500g white fish fillet, skinned and cut into chunks
2tbsp olive oil
1 red onion, sliced
1tbsp smoked paprika
1 (400g) can chopped tomatoes
2 garlic cloves, crushed (optional)
1 red pepper, deseeded and roughly chopped (optional)
100g pitted green olives, halved (optional)
Low sat fat
Try this pan seared cod for a healthy evening meal. Containing chorizo, peppers and paprika for a spicy kick.
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.
Mexican beef lettuce tacos with potato torilla chips
Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!
This campaign was originally produced in the framework of a programme co-financed by the European Union