Are you on cooking duty tonight? Whip up this tasty one-pot meal for a very happy family!

Fresh salmon Provencal

Serve this tasty dish with 150g (5 ½ oz) new potatoes per person for an additional 3 ProPoints values per serving, or a 30g (1 ¼ oz) slice of crusty bread per person, for an extra 2 ProPoints values per serving.

6 ProPoints per serving

23 ProPoints per recipe

Serves 4, takes 45mins

Ingredients

• 1 large onion, chopped finely
• 500ml (18 fl oz) fish stock
• 2 garlic cloves, sliced
• 2 tablespoons tomato ketchup
• 500g (1 lb 2 oz) tomatoes, chopped
• 1 large orange pepper, quartered and sliced
• 2 courgettes, sliced
• 1 teaspoon balsamic vinegar
• 4 teaspoons small capers in brine, drained
• 2 tablespoons chopped fresh basil, plus a few leaves to garnish
• 4x115g (4 ½ oz) skinless salmon fillets
• Salt and freshly ground black pepper

Instructions

1. Put the onion in a large lidded casserole dish, preferably a shallow one, with the stock, garlic and ketchup and bring to the boil. Reduce the heat, cover and leave to simmer for 10 minutes.
2. Add the tomatoes and pepper and cook for 5 minutes to soften them. Stir in the courgettes, balsamic vinegar, capers, chopped basil and seasoning and leave to simmer.
3. After 10 minutes, stir well, add the salmon fillets then cover and cook gently for about 7 minutes until the salmon is cooked. If it is a little undercooked, leave in the pan for a few minutes to continue cooking in the residual heat.
4. Scatter with the basil leaves and serve.

Try This: To make a lovely vegetarian supper, omit the salmon, swap the stock for a vegetable one and serve the sauce with 40g (1 ½ oz) dried pasta per person, cooked according to packet instructions for 4 ProPoints values per serving.