I have been cooking with quite a lot of fish recently. My youngest loves it and my eldest will eat it, so long as it is a white fish. I used tilapia as it was the only white fish I had in, but you could actually do this with any fish of your choice. It was great served with the butter bean mash.

Tilapia with Chorizo, Tomato and Butter Bean Mash

Serves 4 (2 adults and 2 children)

Ingredients

For the fish

• 3 Tilapia fillets (or similar white fish)
• 60g of chorizo sausage, chopped
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 3 ripe tomatoes, skinned and chopped
• 1 cup (240ml) of passata
• 1 cup (240ml) of no added salt vegetable stock
• 2 tsp of paprika
• black pepper
• handful of fresh parsley, chopped
• handful of basil, chopped
• 1 tablespoon of olive oil

For the butter bean mash

• 400g tin of butterbeans, drained and rinsed
• no added salt vegetable stock to cover
• 1 laughing cow triangle
• black pepper

Method

For the fish

Heat some olive oil in a deep frying pan over a medium high heat.

Add the onion, garlic and chorizo and fry until softened and the chorizo starts to release it’s juices and colours the onion.

Add the chopped tomato, parsley and basil and fry for a further few minutes.

Add the passata, stock, paprika and bring to a boil. Reduce heat and allow to simmer until sauce reduces down and thickens, approx 25-30mins. Season with some  black pepper as required

Place your tilapia fillets into the sauce, cover with a lid and allow to simmer for approx 6 mins, the steam trapped inside will cook the fish perfectly.

Top with some fresh parsley.

For the butter bean mash

Add the butterbeans to a saucepan and just add enough vegetable stock to cover. Bring to a boil and then allow to simmer for approx 10 mins.

Drain the majority of the stock, leaving just a couple of tablespoons, stir in your laughing cow, season with a little black pepper, and mash until smooth.

Serve the mash with the Chorizo and Tomato Tilapia and your choice of vegetables.

I served mine with some steamed carrots and wax beans.