Cooked - Poached Fish With Spinach In Chili-tomato Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Poached Fish With Spinach In Chili-tomato Sauce

4.0

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

½ cup black or green olives, pitted

A handful of baby spinach

2 tablespoons finely chopped flat-leaf parsley

1 small clove of garlic, peeled and finely chopped or grated

Zest of 1 lemon, plus a squeeze of juice

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.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🐟Fish

CuisineMediterranean

Occasions📆Everyday🥦Healthy Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 42 weeks ago

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