Rich, creamy, decadent and full of goodness. I’ve upped the veg so this provides you with 6 veg in one meal and all cooked in one pan. Super quick and easy, this would even work for a special meal. I’ve kept it carb light, but it would work nicely with crusty bread.

I’ve added in extra veg, to boost my veg count, but it works very well with a leek, an onion and some dried parsley if you don’t have much fresh veg in.

Serves 2

You need:

1 leek

1 red onion

2/3 echalion shallots

2 basa fillets, fresh or frozen. (Any white fish will do)

1 tin cherry tomatoes

1 vegetable stock cube, I like Kallo organic

1 bag fresh parsley or corriander

150ml water

150ml full fat creme fraiche (1/3 – 1/2 tub)

1 cup of peas, thawed

Olive oil for cooking

Salt, about 1 tsp and pepper to taste

What to do:

Chop onion and leek.

When veg is soft, add the tomatoes, water and stock cube

Cook until soft.

Cook until fish falls apart or is 63°C on thermometer

When the fish is cooked add creme fraiche. Stir in carefully so as to not break up the fish too much.

Add peas

Add most of the chopped herb, reserve some for sprinkling on to to serve.

Carefully combine.

Check salt. Add pepper.

Serve.

This serves 2, or one with leftovers for tomorrow. Just ensure it’s reheated so it’s piping hot all the way through before eating.

Enjoy 🤗