Put the garlic and olive oil into a small pan and cook over a gentle heat for 15-20 mins, stirring occasionally and mashing it up as it softens

Once it is cooked, slightly caramelised and soft, put to one side and allow to cool

Season the fish steaks with sea salt and put to one side

Heat the remaining olive oil in an ovenproof skillet and soften the shallots and garlic for about 10 minutes

Add the skinned tomatoes and cook for 3 minutes or so till they are softened and can be mashed down with a fork

Add the stock and bring the mix up to a gentle simmer

Add the potatoes and cover. Cook on the hob top for 15-20 minutes till the potatoes are just tender

Grill the fish for 2 minutes on each side. I used my George Forman Grill so cooked for just two minutes in total

Carefully put the fish on top of the potatoes and baste with a little of the sauce. Add the olives

Cover and put in the oven for a further 10 minutes or until the fish is cooked through

Serve garnished with half a teaspoon of the caramelised garlic and half the chopped parsley per person. Remaining garlic can be stored in an airtight container in the fridge for a few days