Provençale fish

This quick and easy version of a French classic blends white fish with a herby tomato sauce and cheese topping

Ingredients

To make this even quicker, you could use a ready-made pizza paste or sun-dried tomato paste, but cooking it fresh is better!

2x227g can tomatoes
Pinch of crushed chillies
1tbsp chopped fresh basil, oregano or thyme
4 thick white fish fillets (cod or haddock) about 150g (5oz) each
125g pack mozzarella, drained and thinly sliced
4tbsp freshly grated parmesan
Bread and pasta, to serve

Method

Place the fish in your slow cooker 

mix together  the tomatoes, chillies, and herbs 

pour over the fish and cook on high for 2 hours 

10 minutes before serving place cheese on top so that it melts and goes nice and gooey