Poached Fish with Spinach in Chili-Tomato Sauce

Ingredients

• •2 tablespoons Olive oil
• •1 whole red onion, peeled and finely sliced
• •1 bulb bulb of fennel, finely sliced
• •1 whole fresh red chili, finely sliced (deseeded for less heat, if you like)
• •2 cups tomato purée from fresh or canned tomatoes
• •6 ounces cherry tomatoes, cut in half
• •1 to taste Sea salt and freshly ground pepper
• •4 fillets white fish fillets, such as cod, hake, or sea bass, skinned and pin-boned
• •½ cup black or green olives, pitted
• •2 cups baby spinach
• •2 tablespoons finely chopped flat-leaf parsley
• •1 clove garlic, peeled and finely chopped or grated
• •1 lemon lemon zest
• •1 tablespoon lemon juice

Cooking Instructions

1. 1.

   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.

   8 min

2. 2.

   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.

   11 min

3. 3.

   Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.

   2 min

4. 4.

   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.

   3 min

5. 5.

   Enjoy this with some additional steamed greens.

   1 min