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Dinner: Poached Fish with Spinach in Chili-Tomato Sauce
Recipe by /contributors/amelia-freer I like this one because it's a one-pan dish—you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to
This recipe includes superfoods such as:
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Olive oil
1 red onion, peeled and finely sliced
1 bulb of fennel, finely sliced
1 fresh red chili, finely sliced (deseeded for less heat, if you like)
2 cups tomato purée from fresh or canned tomatoes
2 handfuls (approx. 6 ounces) of cherry tomatoes, cut in half
Sea salt and freshly ground pepper
4 (5-ounce) white fish fillets, such as cod, hake, or sea bass, skinned and pin-boned
1/2 cup black or green olives, pitted
A handful of baby spinach
Instructions
Put 1 tablespoon of olive oil into a pan on medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with a lid and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.
Enjoy this with some additional steamed greens.
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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