Tomatoey Fish Pie

Halve, peel and thinly slice the onion into half moon shapes. Heat a drizzle of oil in a large frying pan on medium heat. Add the red onion, stir and cook until really soft, 7-8 mins. Meanwhile, peel and grate the garlic (or use a garlic press). Cut the parsley in half where the leaves meet the stalks. Finely chop the stalks and roughly chop the leaves. Cut the fish and prawns in the fix mix into roughly 2cm chunks.

When the onion is soft, add the parsley stalks, provencal herbs and half the garlic. Stir and cook for 1 minute then pour in the diced tomatoes, water (amount specified in the ingredient list) and vegetable stock pot. Stir to dissolve the stock pot and bring the mixture to a simmer. Simmer until reduced and thickened, 10 mins.

When the tomato mixture has reduced, carefully nestle the fish mix (not the separate prawns) in the sauce, pop a lid on (or tin foil) and simmer until the fish is cooked, 5 mins more. Tip: The fish is cooked when opaque all the way through. Meanwhile, once the potato is cooked, add half the butter to your baking tray and mash the potatoes together until broken up. Taste and add salt and pepper if you feel it needs it.

Once the fish is cooked, carefully pour the mixuture into an ovenproof dish. Top with dollops of the roasted mashed potato and spread it out across the top. Pop into your oven for 5 mins. Meanwhile, wash your pan and pop it back on medium heat with the remaining butter and a splash of oil. Add the prawns, a pinch of salt and pepper. Stir fry until opaque all the way through and pink in the outside, 4-5 mins.