Poached Fish with Spinach in Chili Tomato Sauce
Ingredients
- 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
- 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
Instructions
Poached Fish with Spinach in Chili-Tomato Sauce serves 4 original recipe by Epicurious.
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