One pot braised fish with GOOD Sugo, olives, potato & parsley
A light yet nourishing and satisfying dish from @cheftomwalton. Best served in the middle of the table for everyone to dish up. Yes please!!
Serves 4
INGREDIENTS
3 tbsp olive oil
1 medium brown onion, finely diced
3 clove garlic, sliced
Flake salt, fresh ground black pepper
3 medium desiree potato, roughly chopped
1 Jar GOOD Sugo Napoli Sauce
1 500ml pouch GOOD BONES Chicken Broth
1/3 cup kalamata olives
½ cup flat leaf parsley, roughly chopped
800g Hapuka fillet, skin off or use any large flaking white fish,
like ling, blue eye, hake or barramundi
1 lemon
METHOD
Place a large shallow frying-pan over a medium/high heat. Add the olive oil, onion, garlic and a good pinch of salt. Sweat this for 4 minutes then add the potato and cook, stirring often for another 5 minutes then add the Sugo and broth and bring to the boil.
Turn down and simmer for 10 minutes, until the potatoes are soft, then stir through the olives, half the parsley and season to taste. Then nestle the fish fillets into the broth.
Season the fish lightly, spoon some sauce over the fish and then cover with a lid and turn the heat down low. Cook for 4 minutes then turn the heat off and let the fish sit for another 3 minutes.
To serve, scatter with remaining parsley and squeeze over the lemon. If desired, drizzle with a little extra olive oil.