Another simple yet delicious and nutritious favourite!  Blue Eye Cod is rich in omega-3 essential fatty acids and a healthy low-mercury choice, particularly for women who are pregnant or looking to become pregnant.   The tomatoes are a great source of Lycopene, a powerful antioxidant and particularly beneficial for the male ‘water works’ – protecting against prostate cancer and conditions such as Benign Prostastic Hyperthrophy (BPH).

Prep time: 10 mins
Cooking time: 20 mins
Serves: 2

Ingredients

2 tbl sp. olive oil
1 long red chilli
3 garlic cloves
2x 400g organic diced tomato tins
2 tsp capers (rinsed)
1/2 cup pitted black olives
2 tbl sp. chopped basil
2x blue eye cod (trevalla) fillets
Fresh buckwheat bread (to serve)

Method

Heat oil in a large frying pan on medium heat.  Stir-fry chilli and garlic for 1 minute then add tomatoes, olives and capers.  Bring to a simmer then turn heat to low before adding the fish, ensuring both fillets are completely covered by the sauce. Simmer gently for 8-10 minutes until fish becomes flaky (depending on the depth of your pan you may need to turn the fish half way).  Stir in half the chopped basil and season to taste.  Serve with remaining fresh basil and bread.  Delish!