Roasted fish with patatas bravas

Salmon and anchovies filled with healthy omega-3 goodness, plus being protein-packed, this is a perimenopausal dish to enjoy.

This flavour-packed Spanish inspired tapas fish dish, is full of Mediterranean goodness. It's a great seafood alternative to your traditional Sunday roast.

A delicious dish to pile in those proteins and omega-3 fatty acids.

Just ensure that your fish is sustainably caught.

Serves:          4 

Prep time:     10 minutes

Cook time:    50 minutes

Ingredients

• 7 tbsp olive oil

• 500g new potatoes, cut into 2cm cubes (skin on)

• 4 sprigs rosemary

• 1 red onion, thinly sliced into wedges

• 1 large fennel bulb, thinly sliced, leaves picked to serve

• 280g salmon, cut unto 3cm chunks

• 280g cod, cut into 3cm chunks

• 280g raw jumbo, tiger or king prawns

• 8 anchovies

• 1 lemon, zested and juiced

• 150g vine cherry tomatoes

• 1 lemon cut into wedges to serve

• sea salt and freshly ground pepper

  For the patatas bravas sauce:

• 1 red onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 long red chilli, deseeded and finely chopped, or ¼ teaspoon dried chilli flakes

• ½ tsp smoked paprika

• 1 x 400g tin chopped tomatoes

• ½ tsp sugar

• 2 tsp red wine vinegar

• 2 tbsp fresh basil, chopped

• sea salt and freshly ground pepper

Method

1. Preheat the oven to 180C fan. Pour 2 tbsp olive oil into a large, fairly shallow roasting tray and heat in the oven for 3-4 minutes. Add the cubed potatoes, 2 sprigs of rosemary, season well, then roast for 30-40 minutes. Shake the contents occasionally to ensure they cook evenly.

2. Meanwhile, scatter the red onion and fennel evenly in a large, shallow roasting dish. Drizzle with 1 tbsp olive oil, season, then roast for 15-20 minutes.

3. Put the cod, salmon, prawns and anchovy over the fennel and onion and scatter with remaining rosemary and the lemon zest and juice. Tuck the cherry tomatoes between the fish and drizzle with 3 tbsp olive oil. Roast for another 10 minutes, or until the fish is cooked through.

4. While the fennel is cooking, make the sauce for the patatas bravas. Heat 1 tbsp olive oil in a medium-sized pan over a medium heat. Add the red onion and, season, then fry for 3-4 minutes, until softened but not coloured. Add the garlic, chilli and smoked paprika, then fry for another 2 minutes.

5. Add the chopped tomatoes and sugar, then stir well. Bring to the boil, then turn down the heat and simmer for 15-20 minutes, until thick and flavoursome. Remove from the heat and add the red wine vinegar. Season to taste.

6. Spoon the tomatoes sauce onto a serving dish with the hot potatoes, then scatter with basil. Serve with roasted fish, fennel leaves and lemon wedges.