Cod with olives and capers on mashed potatoes

Ingredients

For 1 serving

• Cod200 g
• Green olives6
• Capers8 g
• Cherry tomatoes100 g
• Potatoes200 g
• Reduced-fat milk50 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: lactose, fish,

Method

1. Bring a pan of water to the boil. Peel the potatoes and cut them into pieces of about 3 cm; when the water boils, salt it and cook them for 15–20 minutes, until they fall apart with a fork.
2. Meanwhile wash and halve the cherry tomatoes, rinse the capers to remove the salt and slice the green olives into rings; pat the cod dry and salt it lightly.
3. Drain the potatoes and mash them straight away with a ricer; stir in the warmed milk, half the oil and a pinch of salt until smooth. Keep warm, covered.
4. In a frying pan with a lid heat the remaining oil over medium heat and cook the tomatoes, olives and capers for 4 minutes, until the tomatoes soften.
5. Lay the cod in the sauce, cover and cook over medium-low heat for 8 minutes, until opaque white and flaking with a fork.
6. Spread the mash on the plate and place the cod on top with its sauce.