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 

Broccoli and tuna pasta bake

Broccoli and tuna pasta bake

Kids and adults alike will love this Broccoli and tuna pasta bake. It's a warming winter favourite and contains omega 3 too.

• Prep time: 5 mins

• Cooking time: 35 mins

• Total time: 40 mins

• Serves: 4

• Skill level: Easy peasy

• Costs: Cheap as chips

Ingredients

Omega 3 contains essential 'good' fats that can help to improve your brain function

• 200g (7oz) broccoli, in small florets

• 225g (8oz) rigatoni or other pasta shapes

• 2 x 300g (10½oz) pot four cheese pasta sauce

• 2 x 200g (7oz) cans tuna steak, drained

• 40g (1oz) fresh wholemeal breadcrumbs

• 50g (2oz) mature Cheddar cheese, grated

• Tomato salad, to serve

Method

1. Preheat the oven to 190°C/374°F/gas 5. Boil the broccoli for 5 minutes. Drain, rinse with cold water to refresh and drain again. Boil the pasta for 8 minutes. Drain.

2. Put the sauce in a pan. Break up the tuna and add to the sauce with the broccoli and pasta. Heat through.

3. Put in an ovenproof dish. Sprinkle the breadcrumbs and the cheese on top.

4. Bake for 15 minutes until the topping is crisp and golden. Serve with a fresh tomato salad.

Nutritional information per portion

• Calories 660(kcal)

• Fat 30.0g