Serves 2
Poached Fish with Spinach in a Chilli-Tomato Sauce
I like this recipe because it’s an easy one-pan dish. Plus, you don’t need to be precise with the quantities– a handful of cherry tomatoes, add some onion, etc. The important thing is to keep the pan lid on, holding in the steam and heat so you get a beautiful and lightly cooked fish; but be careful not to overcook it. I’ve used hake here, but you can use any fleshy fish like cod, sea bass, halibut or even salmon
INGREDIENTS
- 4 x 150g white fish fillets, such as cod, hake, or sea bass, skinned and pin-boned
- Olive oil
- 1 red onion, peeled and finely sliced
- 1 bulb of fennel, finely sliced (or any green veg you have spare – courgettes, broccoli would also work well)
- 1 fresh red chilli, finely sliced (deseeded for less heat, if you like)
- 500ml passata (I tend to look for passata in a glass jar) OR 1 can chopped tomatoes
- 2 handfuls (approx. 180g) of cherry tomatoes, cut in half
- Sea salt and freshly ground pepper
- 100g black or green olives, pitted
- A handful of baby spinach
For the topping:
- 2 tablespoons finely chopped flat-leaf parsley
- 1 small clove of garlic, peeled and finely chopped or grated
- The zest of 1 lemon, plus a squeeze of juice
STEP BY STEP
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.
This recipe is from Cook, Nourish. Glow – Michael Joseph, 2016
MORE TO EXPLORE
Please note: Although we do our best to ensure that recipes are correctly tagged according to ingredients, potential benefit, dietary requirements, type of dish or other filter, this is a manual process and errors may occur. Please therefore take care to thoroughly review the listed ingredients and method before commencing cooking to ensure none of the ingredients or methods given may cause adverse effects to anyone consuming the food. We do not provide any assurances nor accept any responsibility or liablity with regard to the originality, efficacy, quality or safety of recipes or articles.
This website uses some carefully selected affiliate links. If you buy through these links, we may earn an affiliate commission, at no additional cost to you. This helps to keep all of our online content free for everyone to access. Thank you for your support as every little helps.