This was one of the fastest and easiest dinners I’ve made in a really long time. I found the recipe in the 20 minute meals section of Jamie Oliver’s book Jamie’s Food Revolution and it held up to my expectations.
Here’s how I made it:
- 1/4 sweet onion sliced thinly
- 4 cloves garlic sliced
- 1 handful basil roughly chopped
- 1/2 fresno chile seeds removed, sliced cross-wise finely
Saute in olive oil over medium heat until softened
- 3/4 lb Alaska Pollock
- 1/2 lb shrimp, peeled and deveined
Add to the pan and let sit while you open up a can of whoop ass on your husband for not helping (just kidding he totally helped me the whole way)- while HE opens the can of tomatoes.
- 28 ounce can diced tomatoes with juice
- Juice of 1/4 lemon
- 1/2 t ground cumin
- 1/2 t ground coriander
- 1/8 t cinnamon
Dump in the tomatoes and squeeze in the lemon juice, sprinkle over spices and salt and pepper to taste, stir. Let simmer for about 5 minutes on med-high heat.
- 1 cup frozen peas
Dump in the peas and let it simmer a few minutesmore, until the fish and shrimp are cooked through and peas are heated. I served this over grated steamed cauliflower mixed with cilantro, olive oil and lemon juice but cous-cous would be delish.
The finished product!