Fish with lemon and tomato sauce
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 1 clove garlicchopped
- for frying olive oil
- 400g tin chopped tomatoes
- a handful basilchopped
- 1 bag spinachabout 100g
- 2 from a sustainable source white fish filletsskinless
- ½ lemonsliced
Nutrition: per serving
- kcal171
- fat3.2g
- saturates0.5g
- carbs9.1g
- sugars0g
- fibre0g
- protein27.1g
- salt0g
Method
step 1
Put the garlic in a saucepan with 1 tsp olive oil and fry for about 30 seconds until fragrant. Add the tomatoes and bubble fiercely to thicken a little, this should take about 5 minutes. Stir through the basil and spinach and season. Tip into a lined shallow oven tray, lay the fillets on top and put a couple of lemon slices on each fillet. Season well, then grill for 4-5 minutes, or until the fish is opaque and cooked through. Serve with salad or steamed new potatoes.
