Easy caponata stew
Make this easy Sicilian veggie stew on busy weekends when you're short on time. It takes just 25 minutes from prep to plate and delivers three of your 5-a-day
Fish, mash & peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 slice crusty breadcrusts removed
- handful of parsley stalks
- 1 garlic clove
- 1 tbsp olive oilplus a little for brushing
- 2 salmon fillets
- 250g new potatoesquartered
- 100g peas
- 2 tbsp butter
- ½ tbsp malt vinegar
- tartare sauceto serve (optional)
Nutrition: Per serving
- kcal686
- fat40g
- saturates13g
- carbs32g
- sugars3g
- fibre7g
- protein44g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Blitz the bread with the parsley, garlic, olive oil and some seasoning. Brush each of the fish fillets with a little oil then pat the breadcrumbs on, place on a lined baking sheet and bake for 10-12 mins, until flaking.
step 2
Meanwhile, bring a pan of salted water to the boil and add the new potatoes. Cook for 8-10 mins, until a knife can slide in without resistance, adding the peas for the last 2 mins. Drain, then tip back into the pan to steam dry, add the butter and malt vinegar and roughly mash, keeping it a bit chunky.
step 3
Dollop the mash onto a plate, top with the fish and serve with tartare sauce, if you like.
