You can use any fish fillet in this recipe, such as salmon, tuna, mackerel. It's important to eat 2-3 portions of oily fish a week to consume enough essential omega-3 fatty acids which support heart health, brain function and anti-inflammatory proteins. This recipe is also a great way to use up vegetables that need eating.
- Heat olive oil in a large saucepan and lightly sauté the onion, celery, pepper and garlic until soft.
- Add parsley, bay leaf, rosemary and tomatoes.
Simmer,uncovered for about 20 minutes.
- Add your fish fillet in small pieces and simmer until cooked through, this should be around 5-10 minutes.
- Remove the bay leaf from the pan.
- Serve over your choice of rice or quinoa.
- 1-2 tbsp. olive oil
- 2 tbsp of fresh parsley
- 1 onion, chopped
- 1 bay leaf
- 75g thin sliced celery
- ¼ tsp. rosemary, crushed
- 75g chopped green pepper
- 400g chopped tomatoes with liquid (Organic recommended)
- 1 garlic clove, minced
- 450g fish fillets, cut into bite-size pieces
- 270g cooked brown rice/ 270g of Quinoa