- 1 onion
- 1 garlic clove
- 1 lemon
- A pinch of dried chilli flakes
- A 400g tin of chopped tomatoes
- A handful of marjoram
- A 300g bag of kale
- 2 cod fillets
- 3 tsp olive oil
- Sea salt and freshly ground pepper
- 200ml boiling water
- 4 tbsp cold water
- Deep frying pan or wok
- Heatproof measuring jug
- Medium pan
- Colander
- 1.
Peel and finely chop the onion. Peel and grate or crush the garlic. Grate or pare the zest from the lemon. Keep the lemon for later.
- 2.
Warm 2 tsp oil in a deep frying pan or wok. Add the onion. Season with salt and pepper. Stir and fry over a medium heat for 5 mins till the onion is soft and glossy. Add a splash of water if it starts to stick.
- 3.
Add the garlic, lemon zest and a pinch of dried chilli flakes (they’re spicy, so add as much or as little as you like). Stir and fry for 1 min.
- 4.
Add the chopped tomatoes to the pan. Pour in 200ml boiling water. Add half the marjoram sprigs. Pop on a lid. Simmer for 10 mins till the sauce has started to thicken. Stir every so often.
- 5.
While the sauce cooks, slice the thick cores out of the kale leaves. Finely shred the leaves into ribbons.
- 6.
Add the cod fillets to the tomato sauce. Cover. Simmer for 10-12 mins till the cod is opaque and cooked through – the flesh should flake when pressed with a fork.
- 7.
Add the kale to a pan with 1 tsp oil and 4 tbsp water. Cook and stir over a medium heat for around 5 mins till just wilted.
- 8.
Drain the kale well and divide between 2 warm plates. Top with the cod and tomato sauce, discarding the marjoram sprigs. Sprinkle over a few marjoram leaves and serve with lemon wedges for squeezing.