A spicy, exotic autumnal supper for the 5 of us - based on the West African dish, Yassa.
Slice up 3 onions and fry gently in a heavy based pan until nice and soft.
Add a good squirt of lime juice from the bottle, some red chilli power and if you are feeling daring add a sliced scotch bonnet pepper.
Slice a red and yellow pepper into strips and soften with the lid on. Finely slice 3 cloves of garlic and sweat gently for a minute or two before adding a tin of plum tomatoes , and a couple of ripe tomatoes if you need to use them up.
Reduce to a nice sauce texture for 10 minutes, before adding a pack of defrosted Sainsbury's Basics fish fillets (its Pollock and its caught 'ethically' dont worry)
Simmer gently for 8 minutes.
Open the lid and serve with brown rice.
Slice up 3 onions and fry gently in a heavy based pan until nice and soft.
Add a good squirt of lime juice from the bottle, some red chilli power and if you are feeling daring add a sliced scotch bonnet pepper.
Slice a red and yellow pepper into strips and soften with the lid on. Finely slice 3 cloves of garlic and sweat gently for a minute or two before adding a tin of plum tomatoes , and a couple of ripe tomatoes if you need to use them up.
Reduce to a nice sauce texture for 10 minutes, before adding a pack of defrosted Sainsbury's Basics fish fillets (its Pollock and its caught 'ethically' dont worry)
Simmer gently for 8 minutes.
Open the lid and serve with brown rice.