Cod Steaks with Fennel

(SERVES 4)

• 450 g/1 1b potatoes, cut into chunks
• 100 g/4 oz French (green) beans, cut into short lengths
• 25 g/1 oz/2 tbsp low-fat spread
• 1 onion, sliced
• 1 garlic clove, crushed
• 1 fennel head, sliced
• 225 g/8 oz button mushrooms
• 400 g/14 oz/1 large can chopped tomatoes
• 4 cod steaks, skinned
• 150 ml/ ¼ pt/ 2/3 cup dry white wine
• Salt and freshly ground black pepper
• Lemon twists
• Chopped Parsley

To serve:

• 1 small French stick

Cook the potatoes in lightly salted boiling water for 5 minutes. Add the beans half-way through cooking. The vegetables should be almost cooked. Drain. Meanwhile, melt the low-fat spread in a flameproof casserole (Dutch oven) and fry (sauté) the onion, garlic and fennel for 4 minutes, stirring. Add the mushrooms and tomatoes and bring to the boil. Add the potatoes and beans, then lay the fish on top and pour over the wine. Season. Transfer to a preheated oven at 190degree C/375degree F/gas mark 5 for 40 minutes until the fish steaks with lemon twists and chopped parsley and serve with a small French stick to mop up the juices.