Poached Fish With Spinach In Chili-Tomato Sauce

Name: Poached Fish With Spinach In Chili-Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 puree 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

Servings: persons

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 puree 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

1
Put 1 tablespoon of olive oil into a pan on medium heat and saute the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato puree and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
2
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.
3
Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
4
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.
5
Enjoy this with some additional steamed greens.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Poached Fish With Spinach In Chili-Tomato Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!