Spicy Haddock with Beans

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 750 g/1 ½ 1b haddock fillet skinned and cut into 4 pieces
• 228 g/8 oz/1 small can chopped tomatoes
• 15 ml/1 tbsp tomato puree (paste)
• 275 g/10 oz/1 small can cut green beans
• 2.5 ml/ ½ tsp chilli powder
• A few grains of artificial sweetener
• Salt and freshly ground black pepper

To serve:

• 175 g/6 oz/ ¾ cup long-grain rice boiled

Melt the low-fat spread in a large frying pan (skillet). Fry sauté the fish for 5 minutes on one side. Turn over. Add the remaining ingredients and cover with foil or lid. Simmer for 5 minutes or until the fish is tender. Serve on a bed of foiled rice.