Fish and tomato pie

Ingredients (2 portions)

• 3-4 medium potatoes
• 1-2 tsp olive oil
• 1 small onion
• 1 garlic clove, crushed
• 1 x 400 g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 bay leaf
• 1 tsp dried mixed herbs
• ¼ tsp sugar
• 2 pieces fish or 250 g mixed fish
• 10 g butter
• 75 ml milk

Method

1. Peel and chop the potatoes and place then in a saucepan. Cover with water, bring to the boil, and simmer for 10-15 minutes until soft.

2. Preheat the oven to 220°C/425°F/gas mark 7.

3. Meanwhile, dice the onion and sauté in a saucepan with the oil and garlic for 2-3 minutes until soft.

4. Add the tinned tomatoes, purée, bay leaf, herbs and sugar and bring to the boil, then simmer for 5 minutes.

5. While the sauce is cooking, cut the fish into bite-sized chunks. Add them to the pan with the tomato mixture, stir and cook for a few minutes until the fish looks just about done.

6. When the potatoes are ready, drain them and mash with the butter and milk.

7. Pour the fish mixture into an ovenproof dish, then spoon the mashed potato on top and smooth over with a fork.

8. Bake for 20-30 minutes until the potato is starting to brown and the filling is bubbling.

Tips:

Purée slightly with a blender if necessary.

You can make this with any fish, but a mixture of oily fish and white fish works well. Tinned fish, like mackerel and salmon works, as do frozen fish fillets.

Serve with vegetables.