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Poached Fish with Spinach in Chili-Tomato Sauce

Amelia Freer
  • minutes
  • Serves 4

INGREDIENTS

4

white fish fillets, white

1 handful

Baby spinach

2 handfuls

Cherry tomatoes

2 tbsp

Flat-leaf parsley

1

small clove Garlic

1

Lemon, Zest of

1

Of fennel, bulb

1

Red chili, fresh

1

Red onion

2 cups

Tomato puree from fresh or canned tomatoes

1/2 cup

Black or green olives, pitted

1

Sea salt and freshly ground pepper

1

Olive oil