Ingredients
- garlic 1 clove, chopped
- olive oil for frying
- chopped tomatoes 400g tin
- basil a handful, chopped
- spinach 1 bag, about 100g
- white fish fillets 2 from a sustainable source, skinless
- lemon ½, sliced
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.
Nutritional Information
- Kcals 171
- Carbs 9.1g
- Protein 27.1g
- Fat 3.2g
- Saturates 0.5g
