- 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
- 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.