tomato, olive & rosemary cod with stir-fried greens

serves 4, hands-on time 20 min

2 tbsp olive oil
1 onion
2 garlic cloves
4 fresh rosemary sprigs
2 x 400g tins chopped tomatoes
200g pitted kalamata olives
1 tsp caster sugar
4 sustainable skinless cod fillets
400g spring greens

Heat 1 tbsp of the oil in a large lidded frying pan. Finely chop the onion and garlic, then fry for 2 minutes. Roughly chop the rosemary, then add to the pan with the tomatoes, olives and sugar. Simmer for 5 minutes, then taste and season with a tittle salt and plenty of pepper.

Add the cod fillets to the pan, carefully pushing them into the tomato sauce. Cover with the lid and cook for a further 4-5 minutes until the fish is cooked through.

Meanwhile slice the spring greens. Heat the remaining oil in another large frying pan over a high heat, then add the spring greens and stir-fry for 2 minutes or until wilted. Season with salt and pepper.

Serve the stir-fried greens alongside the fish, with the tomato and olive sauce spooned over.

per serving: 325 kcals, 16.5g fat (2.2g saturated), 33.3g protein, 15.1g carbs (10.7g sugars), 1.7g salt, 6.9g fibre.