1 tbsp olive oil
1 stick celery diced
1 tbsp garlic infused oil
2 x 400g/14oz cans of chopped tomatoes
125ml/4fl oz vegetable or fish stock
salt and freshly ground black pepper
4 x 200g/7oz firm white fish fillets
2 handfuls baby spinach leaves
Fresh plum tomatoes to serve
2 tbsp chopped fresh basil
12 new potatoes, diced and boiled
Serves - 4
Preheat the oven to 200C/400F/Gas 6. Heat a deep frying pan over a medium heat.
Add the oil,celery and cook for eight minutes, until the celery is soft. Add the tomatoes, stock and seasoning, and stir to combine.
Cook uncovered until the mixture has reduced and thickened slightly, which should be about ten minutes.
Place the fish in a baking dish, top with the tomato mixture and cook in the preheated oven for 12 minutes.
To serve, remove the fish from the sauce, and keep warm. Stir the spinach and basil into the sauce, and cook until the spinach has wilted.
Spoon the sauce over the fish and serve immediately with the boiled new potatoes.
Recipe adapted from: Good Food