Fish with baby tomatoes, spinach and garlic

Fish with baby tomatoes, spinach and garlic

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

I love Jill Dupleix; I’ve been reading and collecting her cookbooks for years and this is one of my favourite recipes. I’ve added a little twist to it by adding a splash of wine. It combines with the the garlic and tomatoes to create a delicious instant sauce.

Ingredients

Quantity Ingredient
1 x 250 g punnet cherry tomatoes
2 garlic cloves, finely sliced
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
1 x 150 g bag baby spinach leaves
2 x 120 g fillets firm white fish
splash white wine

Method

  1. Preheat your oven to 200ºC. To make the foil bags, tear off 2 x 60 cm pieces of aluminium foil and fold each one in half.
  2. Place the cherry tomatoes and garlic in a mixing bowl. Add the olive oil, salt and pepper and mix well. Open the pieces of foil out flat and divide the spinach between them, arranging it neatly on one side of the foil. Place the fish on top of the spinach and season with salt and pepper. Top each piece of fish with the tomato mixture then fold the foil over and scrunch the 3 open sides together leaving a slight opening at one end. Pour a splash of wine into each bag and scrunch tightly to seal. Lift the bags carefully onto an oven tray and cook for around 20 minutes.
  3. Remove from the oven and open the bags carefully – there will be lots of hot steam. Arrange the fish on warmed plates and pour out the juices, spinach and tomatoes. Serve with an easy iceberg lettuce salad.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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