Steamed Fish with Fennel & Tomatoes

A wonderfully summery dish – aromatic deliciousness!

INGREDIENTS

• Drizzle olive oil
• 1 fennel bulb, sliced
• 1 clove garlic, crushed
• 2 leeks, sliced
• 400g tin chopped tomatoes
• Sprinkle dried Italian herbs
• Handful chopped fresh basil leaves
• 2 cod fillets
• Freshly ground black pepper
• Sprinkle LoSalt

METHOD

1. Using a non-stick, lidded frying pan, heat the olive oil over a medium heat and add the sliced fennel.
2.  Saute for 5-6 minutes until starting to soften.
3.  Next add the crushed garlic and sliced leeks. Cook for another 5 mins.
4.  Now add the tin of chopped tomatoes and a sprinkle of Italian herbs and the chopped fresh basil.
5. Place the cod fillets on top of the tomato and fennel mixture, season with freshly ground black pepper and a sprinkle of LoSalt.
6. Pop the lid on and let the fish steam for 8-10 mins, taking in the flavours of the fennel and garlic. The fish is cooked when it flakes with a fork easily. Delicious!