One-pot fish with black olives & tomatoes

Serves 4. Preparation 15 minutes. Cooking 15-20 minutes. With thanks to Good Food magazine for contributing this recipe.


  • Black olives in oil (175g/6oz), stones removed
  • 1 large onion, roughly chopped
  • 1 tin chopped tomatoes (400g/14oz)
  • 4 boneless white fish fillets, such as cod or hoki (each weighing about 175g/6oz)

To serve:

  • Salt and black pepper
  • Chopped parsley
  • Lemon wedges


  1. Cut the halibut, cod or plaice and salmon into strips about 4cm/2 inches by 2cm/1 inch.
  2. Cook the pasta in a large saucepan, according to the instructions on the packet.
  3. A few minutes before the pasta is ready, melt the butter in a large pan over a medium heat. Add the fish and scallops and fry for two or three minutes until almost cooked, taking care not to break the fish.
  4. Stir in the crème fraîche and lemon juice and continue to cook, allowing the mixture to bubble and reduce for one minute.
  5. Drain the pasta and divide between warm plates. Season the fish mixture and sprinkle on the herbs, then spoon the mixture over the pasta.
  6. Serve immediately with green vegetables or salad.

Tip: Crunchy garlic bread or granary bread go well with this dish. For a thicker sauce, add parmesan cheese. For added texture, add a chopped onion.


Suitable for:

  • a quick and simple recipe
  • people with loss of taste or smell
  • people with problems chewing.

Nutritional information

Energy 727kcal; Protein 42g; Total fat 48g (of which saturates 26g); Carbohydrate 35g; Fibre 2g (without green vegetables or salad).