Ingredients

• 1 tbsp olive oil
• 2 onions
• sliced
• 2 garlic cloves
• finely chopped
• 2 x 400g/14oz cans of chopped tomatoes
• 125ml/4fl oz vegetable or fish stock
• salt and freshly ground black pepper
• 4 x 200g/7oz firm white fish fillets
• 2 handfuls baby spinach leaves
• 1 tbsp chopped fresh basil
• 12 new potatoes
• diced and boiled

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat a deep frying pan over a medium heat.
• Add the oil
• onions and garlic and cook for eight minutes
• until the onion is soft.
• Add the tomatoes
• stock and seasoning
• and stir to combine.
• Cook uncovered until the mixture has reduced and thickened slightly
• which should be about ten minutes.
• Place the fish in a baking dish
• top with the tomato mixture and cook in the preheated oven for 12 minutes.
• To serve
• remove the fish from the sauce
• and keep warm.
• Stir the spinach and basil into the sauce
• and cook until the spinach has wilted.
• Spoon the sauce over the fish and serve immediately with the boiled new potatoes.