By Claire
Nutritional Info(100g)
- Sweet potatoes
- Olive oil
- Onion
- Cloves
- Peppers
- Peppers
- Chopped tomatoes
- Balsamic vinegar
- Caster sugar
- Capers
- Tomato purée
- Cod
- White fish
- Black pepper
- Salad leaves
- Olive oil
Ingredients
- 3 sweet potatoes (350g/12oz each), peeled and cut into chips
- 3 tbsp olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 2 red peppers, seeds removed, cut into small pieces
- 2 yellow peppers, seeds removed, cut into small pieces
- 2 x 400g tins chopped tomatoes
- 1½ tbsp balsamic vinegar
- 1 level tsp caster sugar
- 2 level tbsp capers
- 4 level tbsp tomato purée
- 4 x 150g/5½oz thick cod steaks (or other firm white fish), skinless
- salt and freshly ground black pepper
For the salad
- 120g bag mixed salad leaves
- 1 tsp olive oil
- ½ lemon, juice only
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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Put the sweet potatoes in a baking tray, pour over 1 tablespoon of the oil, season and toss. Roast for 40 minutes, or until browning at the edges and tender.
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Meanwhile, pour the remaining oil into a shallow casserole dish or ovenproof sauté pan and place over a medium–low heat. Add the onion and garlic and cook for 10 minutes, or until starting to soften, stirring occasionally.
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Add the peppers and cook for 5 minutes. Stir in the tomatoes, vinegar, sugar, capers and tomato purée and season with a little salt and plenty of pepper. Cover, bring to the boil, then turn down the heat to low and simmer for 20 minutes, stirring occasionally.
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Add the fish to the pan and gently turn it over so it is covered in the sauce. Cook, covered with a lid, for 10 minutes, or until the fish is cooked through and the sauce slightly reduced.
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To make the salad, put the salad leaves in a bowl and toss with the oil, a squeeze of lemon juice and a pinch of salt.
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Serve the fish in the sauce with the sweet potatoes and salad.
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