Comfort food at its healthiest! This protein-rich dinner is perfect after a workout, and provides an impressive 4 of your 5-a-day along with vitamin C and iron
Prep:15 mins
Serves 2
300g medium potatoes (about 3), thinly sliced2 tbsp milk40g mature cheddar, finely grated1 tsp rapeseed oil1 onion (160g), finely chopped1 red pepper, deseeded and finely diced (270g)2 tsp balsamic vinegar1 tsp vegetable bouillon powder400g can chopped tomatoes½ x 30g pack basil, leaves picked and finely chopped1 garlic clove, finely grated280g pack skinless cod loins100g frozen small Atlantic cooked prawns, defrosted160g broccoli florets
STEP 1Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don’t worry if the potatoes break up a little.STEP 2Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.STEP 3Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it’s grilling, steam or boil the broccoli to serve with the bake.
