Pan fried fish with fresh tomato sauce
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Basil, garlic and a splash of vinegar gives the tomatoes an amazing flavour boost in this simple yet impressive fish dish.
Ingredients
Olive oil
1 tbs
Garlic
1 clove(s), crushed
Salt
½ tsp
Vinegar
1 tbs, (red wine)
Fresh basil
2 tbs, plus extra small leaves to garnish
Tomato(es)
200 g
Oil spray
2 x 3 second spray(s)
Ling, raw
800 g
Red onion
1 small, finely chopped
Canned cannellini beans, rinsed, drained
1 400g can, (1 x 400g can)
Baby spinach
4 cup(s), (120g)
Instructions
1
Combine the oil, garlic, salt, vinegar, basil and tomatoes in a medium bowl. Cover and stand at room temperature for 30 minutes.
2
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.
3
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.
4
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.
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