MARJORAM POACHED HALIBUT

2 leeks, chopped (or 2 onions, chopped)

3 cloves garlic, minced

2 Tbsp olive oil

1 can diced tomatoes

2 tsp dried marjoram

¼ tsp pepper

4 halibut steaks (or fillets of haddock or cod)

Sauté onion and garlic in oil until soft.

Drain liquid from tomatoes into skillet, cook, stirring often, until liquid has almost evaporated.

Stir in tomatoes, marjoram and pepper.

Place fish on tomato mixture, spooning part of the sauce over fish.

Lower heat, cover skillet and simmer for 10 minutes or until fish flakes easily.

Serve with boiled potatoes.