4 x ±120gm hake fillets
1 onion, sliced
1 garlic clove, crushed
2 x 400gm tins chopped tomatoes
2 Tblsp tomato paste
1 – 2 Tblsp fresh chopped basil
500gm baby spinach
480gm new potatoes, halved
Basil sprigs, to garnish
Method
Boil the new potatoes in lightly salted boiling water.
Once cooked, drain and keep warm.
Spray a wide pan with non-stick cooking spray.
Gently dry fry the onions and garlic for 5 minutes.
Add the chopped tomatoes, tomato paste and chopped basil
Simmer, uncovered, for 10 minutes to let the sauce reduce and thicken slightly.
Nestle the fish in the sauce.
Cover the pan and poach the fish for 10 minutes.
Remove the fish from the pan and keep warm.
Fold the spinach into the sauce and cook for a few minutes until it wilts.
Spoon the sauce onto 4 warmed plates and top with the fish.
Garnish with basil sprigs.
Serve with the potatoes.
