INGREDIENTS
15ml
(1tbsp) oil
1 red onion, peeled and chopped
1 red pepper, deseeded and sliced
1 clove garlic, peeled and crushed
60ml (4tbsp) vegetable stock
410g can Carnation Light
20ml (4tsp) cornflour
90ml (6tbsp) red pesto
4 x cod fillets, cubed
100g (4oz) pitted black olives
salt & freshly ground black pepper
a few sprigs basil, torn
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METHOD
1. Heat the oil in a large frying pan and cook the onion, pepper
and garlic for 4-5 minutes, or until soft.
2. Stir in the vegetable stock and cook for 1 minute. Add the Carnation
Light and stir well.
3. Mix the cornflour with the pesto and stir into the pan. Cook
for 1 minute.
4. Add the cubed fish, olives and seasoning and cook for 3-5 minutes
or until the fish begins to flake and the sauce has thickened. Stir
through the basil and serve with mashed potato.
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