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Cod steaks riviera

Preparation time: 15 minutes,
Cooking time: 30 minutes,
Calories: 199 per portion

ingredients

serves 4
1 large onion, sliced into rings
1 garlic clove, crushed
350 g (12 oz) tomatoes, peeled and sliced
1 tablespoon tomato puree
1 green pepper, seeded and sliced into rings
2 bay leaves
salt and pepper
4 cod steaks, about 175 g (6 oz) each
1 tablespoon lemon juice
50 g (2 oz) stuffed olives, halved
1 tablespoon chopped parsley

for the garnish

25 g (1 oz) hazelnuts, chopped
lemon twists
parsley sprigs

method

1. Put the onion, garlic, tomatoes, tomato puree, green pepper rings and bay leaves into a frying pan. Season with salt and pepper, stir well, bring to the boil, cover and simmer over a low heat for 10 minutes.

2. Place the fish steaks on the vegetables, sprinkle on the lemon juice and cover the pan. Simmer for 12-15 minutes, or until the fish is just cooked.

3. Stir in the olives and parsley and just heat through. Using a fish slice, transfer the fish and vegetable sauce to a warmed serving dish. Discard the bay leaves.

4. Sprinkle on the hazelnuts and garnish with the lemon twists and parsley sprigs.

If you wish to use frozen cod-steaks, thaw them completely first. Pat them dry with absorbent kitchen paper before cooking.

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