Steamed Fish with Fennel & Tomatoes


A wonderfully summery dish – aromatic deliciousness!


  • Drizzle olive oil
  • 1 fennel bulb, sliced
  • 1 clove garlic, crushed
  • 2 leeks, sliced
  • 400g tin chopped tomatoes
  • Sprinkle dried Italian herbs
  • Handful chopped fresh basil leaves
  • 2 cod fillets
  • Freshly ground black pepper
  • Sprinkle LoSalt


  1. Using a non-stick, lidded frying pan, heat the olive oil over a medium heat and add the sliced fennel.
  2.  Saute for 5-6 minutes until starting to soften.
  3.  Next add the crushed garlic and sliced leeks. Cook for another 5 mins.
  4.  Now add the tin of chopped tomatoes and a sprinkle of Italian herbs and the chopped fresh basil.
  5. Place the cod fillets on top of the tomato and fennel mixture, season with freshly ground black pepper and a sprinkle of LoSalt.
  6. Pop the lid on and let the fish steam for 8-10 mins, taking in the flavours of the fennel and garlic. The fish is cooked when it flakes with a fork easily. Delicious!