Ingredients

• 455g (1lb) coley or pollack fillet, fresh or defrosted, skinned and cubed
• 2 x 15ml spoon (2 tablespoons) olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 x 10ml spoon (1 dessertspoon) paprika
• 1 x 10ml spoon (1 dessertspoon) tomato puree
• 1 small aubergine, chopped
• 1 x 450g jar pasta sauce
• 200ml (7 fl oz) water
• 1 x 5ml spoon (1 teaspoon) sugar
• 2 small courgettes, sliced
• salt and pepper
• 285g (10oz) pasta shapes, cooked
• 1 x 15ml spoon (1 tablespoon) pesto sauce (optional)
• 115g (4oz) Cheddar cheese
• 30g (1oz) Parmesan cheese, grated

Instructions

1. Preheat the oven to 200 degrees C/400 degrees F, Gas Mark 6
2. Heat the oil in a pan. Cook the onion and garlic for 1-2 minutes, until soft. Stir in the paprika, tomato puree and aubergine. Add the pasta sauce, water and sugar.
3. Cover and bring to the boil, reduce the heat, cover and simmer for 15 minutes. Add the courgettes and cook for a further 2 minutes, season. Add the pasta, fish and pesto sauce.
4. Transfer to a 1.2 litre (2 pint) ovenproof dish, top with the cheese and cook in the oven for 20-25 minutes until golden brown. Serve with a green salad.

Nutritional Information

• NUTRITIONAL VALUES PER PORTION (APPROX)
• 671 Kilocalories
• 45g Protein
• 26g Fat
• 69g Carbohydrate
• 4g Fibre