members recipes

Ingredients
180g cod / Pollack / Sea bass scaled, skin off and pinboned
Olive oil
1 x 400ml tin of tomatoes
Fish stock
Plantain / green banana
½ a white onion
1 clove of garlic
½ a chilli, deseeded and finely sliced
Bunch of basil, leaves picked

Method
Add your olive oil, onions, garlic and chilli to a pan and sweat off a little. Add the tinned tomatoes, stock and cook down until reduced by half.

Put the fish and plantain / green banana in with a bit of basil and poach with the lid off for about 10 to 15 minutes. To serve, take the fish out, put the banana on top and then serve with a little of the sauce and some basil leaves on top.