Fish with tomato sauce and potatoes

My Indonesian friend in Kuwait, Diana Loubry posted some photos of a fish dish her ex-chef husband cooked. It looked interesting AND low calorie so I promised myself I would try it one day when its fish day.

I did today and it turned out just fine, although we really should have waited till it cooled down before eating it!!!

INGREDIENTS

3 frozen fish fillet  (about 550 gms)

500 gms potatoes

200 gms fresh tomatoes

100 gms onions

5 garlic

1.5 tbsp olive oil

1 can Del Monte chopped tomato with garlic

1.5 tsp paprika powder

3 guindilla

Salt and pepper to taste

DIRECTIONS

Peel the potatoes, cut into thin slices, wipe dry and fry in Tefal Actifry with 1/2 tsp of olive oil – about 40 minutes until brown.

Defrost the fish.

While potatoes are cooking, prepare the tomato sauce. Heat 1 tbsp olive oil in a wok and when hot add the garlic and onions and fry slowly on medium heat till fragrant. Crush the guindilla and add the paprika powder. Stir well and make sure it doesn’t burn.

When tomatoes are soft, add the can of chopped tomatoes and cook for 10 minutes until some of the water dries off. Add salt to taste. Set aside.

Preheat oven to 200 degrees Celcius. Cut each fish in half, sprinkle some white pepper, rub well into fish and set aside.

Arrange cooked potato slices on a round casserole. Take 1/3 of the tomato sauce and spread over the potatoes. Arrange the fish fillets over the sauce and pour remaining sauce over the fish, covering it well.

Bake in oven for 30 minutes. Serve hot with bread, or couscous.