Pan fried fish with fresh tomato sauce
1 clove(s), crushed
1 tbs, (red wine)
2 tbs, plus extra small leaves to garnish
2 x 3 second spray(s)
1 small, finely chopped
canned cannellini beans, rinsed, drained
1 can(s), (1 x 400g can)
baby spinach leaves
4 cup(s), (120g)
- Combine the oil, garlic, salt, vinegar, basil and tomatoes in a medium bowl. Cover and stand at room temperature for 30 minutes.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the fish for 3–4 minutes each side or until cooked through.
- Meanwhile, lightly spray a medium saucepan with oil and heat over medium-high heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add beans and spinach and cook, stirring, for 2 minutes or until spinach is wilted.
- Divide the spinach and bean mixture among plates and top with fish. Serve topped with the fresh tomato sauce and sprinkled with extra basil leaves.