Dr. Rupy’s One pot fish with fennel and black olives

Heat the oil in a large deep dish frying pan, over medium heat.

Fry the fennel and cook for 5-8mins, or until softened.

Add the onion and garlic for 1min, or until softened and lightly coloured.

Add the Italian seasoning and stir.

Add the courgette, kale, tinned tomatoes, fish stock, olives and lemon juice. Season lightly with salt and pepper, stir until combined.

Make 2 holes in the tomato sauce for the cod fillets and add the fillets. Cover the frying pan with a lid and cook on low/medium for 8-10mins until the cod flakes easily.

Serve with lemon wedges and fresh parsley. Enjoy as a carb-free meal or with 1 portion of new potatoes, mash potato or brown rice.