- 250g jar mixed pepper with herbs
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 250g new potato, scrubbed and thickly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 red onion, cut into wedges
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 140g green bean, trimmed and halved
- 175g chunky cod or salmon fillets, skin on
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- half a lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- crusty bread, to serve
Pour all the oil from the jar of peppers into a deep frying pan. Heat the oil until bubbling, then tip in the potatoes and onion and toss in the oil. Cook for 5 mins, stirring every now and then until the potatoes are beginning to turn golden.
Carefully pour most of the oil out of the frying pan, leaving behind about 1 tbsp. Tip in the beans and drained peppers, season and stir until well mixed. Lay the fish, skin side down, on top of the vegetables.
Cover the pan and cook over a medium heat for 5 mins more or until the fish flakes easily with a fork and the vegetables are tender. Squeeze the lemon half over the fish and serve with crusty bread to mop up the juices.