Tomato Sauce Fish with Olives and Potato

Ingredients

• Fish1.5 palm (150 g)
• Tomato1.5 count (195 g)
• Olives5 count (25 g)
• Potato1/2 medium (90 g)
• Onion1/4 count (38 g)
• Parsley1/2 tablespoon (2 g)
• Oregano1/2 tablespoon (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Make a cross cut at the top of the tomato of only a finger deep.

2. 2

   Step 2

   Put the tomato in a pot with boiling water and let boil for 5 minutes. Next, remove, drain and keep the cooking broth.

3. 3

   Step 3

   Blend the tomato with 1/3 of a cooking water cup. Next, chop the onion and dice the potato.

4. 4

   Step 4

   Heat the oil in a pan and stir-fry the onion for 5 minutes with a pinch of salt and then pour the blended tomato.

5. 5

   Step 5

   Once boiling, add the potato and let cook over medium heat.

6. 6

   Step 6

   After 10 minutes, add the fish and olives.

7. 7

   Step 7

   Season the fish with chopped parsley, oregano and salt and pepper to taste. If necessary, add more liquid.

8. 8

   Step 8

   Everything will be cooked after 5 minutes. Check the potato is not hard.

9. 9

   Step 9

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato Sauce Fish with Olives and Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.