• 1 tbsp olive oil
  • 1 onion, sliced
  • 1.25 kg potatoes, unpeeled, thinly sliced
  • 2 garlic cloves, peeled & finely chopped
  • 500 ml vegetable stock (1 stock cube)
  • 300 g courgettes, thinly sliced
  • 520 g white fish fillet, defrosted
  • 2 tsps dried mixed herbs
  • 1 lemon, zest & juice


  1. 1

    Heat the oil in a large frying pan and cook the onions and potatoes for 10-15 minutes, until starting to brown. Add the garlic at the last minute.

  2. 2

    Stir through the stock, season well, cover and simmer for 10 minutes. Halfway through, top with the courgette slices.

  3. 3

    Place the fish fillets on top of the courgettes. Sprinkle over the dried herbs, lemon zest and season to taste. Cover and cook for 5-6 minutes, until the fish is opaque and flakes easily.

  4. 4

    Serve immediately with the potatoes and squeeze over the lemon juice.


    Chef's tip: try swapping the white fish fillets for vegetarian meat-free fillets. Fry the fillets separately in a pan and serve with the potatoes and courgettes.

Nutritional Details

Each serving provides
  • Energy 1566kj 374kcal 19%
  • Fat 4.1g 6%
  • Saturates 0.6g 3%
  • Sugars 5.9g 7%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 226kj/54kcal

Each serving provides

48.8g carbohydrate 2.3g fibre 34.2g protein

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