Fish in tomato broth with crushed potatoes

• Frozen white fish fillets520g
• Salad tomatoes (6 pack)6
• Garlic (4 bulbs, approx 40 cloves)2
• Dried mixed herbsstore cupboard3g
• White potatoes700g
• Vegetable oilstore cupboard20ml
• Butter15g

Plus salt and pepper. About £4.37 for the amounts used.

Method

1. 1

   Boil 700g small potatoes for 15-20 minutes. Drain and lightly crush with 15g butter and salt.

2. 2

   Meanwhile, fry 2 sliced garlic cloves in 2 tbsp oil for 1 minute. Add 6 chopped tomatoes, 1 tsp mixed herbs and 200ml water and simmer for 8 minutes.

3. 3

   Sit the 520g fish (defrosted if frozen) in the broth, cover and cook gently for 6-8 minutes until it flakes easily. Season.

4. 4

   Serve the fish and broth spooned over the potatoes.