Pan-fried fish with fresh tomato sauce
red wine vinegar
50 g, (roma)
1 x 3 second spray(s)
canned cannellini beans, rinsed, drained
Combine 1 tsp olive oil, 1/2 garlic clove (crushed), 1 tsp red wine vinegar, 1/2 tbs fresh basil leaves and 50g baby roma tomatoes (quartered). Heat a frying pan lightly sprayed with oil. Cook 150g firm white fish fillet to your liking. Lightly spray same pan with oil and cook 1/4 red onion (finely chopped) until softened. Add 1/2 cup canned cannellini beans (rinsed, drained) and 1 cup baby spinach leaves and cook until spinach has wilted. Serve fish with bean mixture topped with tomato mixture and extra fresh basil.