Fish with lemon & tomato sauce

Recipe uploaded by

olive magazine

3 ratings

Recipe by olive magazine

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1. Put the garlic in a saucepan with 1 tsp olive oil and fry for about 30 seconds until fragrant. Add the tomatoes and bubble fiercely to thicken a little, this should take about 5 minutes. Stir through the basil and spinach and season.
2. Tip into a lined shallow oven tray, lay the fillets on top and put a couple of lemon slices on each fillet. Season well, then grill for 4-5 minutes or until the fish is opaque and cooked through. Serve with salad or steamed new potatoes.

Per serving

171 kcalories, protein 27.1g, carbohydrate 9.1g, fat 3.2 g, saturated fat 0.5g, fibre 2.6g, salt 0.95 g

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• Dory

  28 February 2008

  Dory rated and commented on this recipe

  

  This was revolting

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• k_london08

  19 March 2008

  k_london08 rated and commented on this recipe

  

  Does what it says on the tin-very easy,very healthy and perfectly nice for a very simple dish.

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• Richp

  25 March 2008

  Richp rated and commented on this recipe

  

  Don't underestimate this recipe, easy as it comes, just make the side dishes up.

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Ingredients

• 1 garlic clove , chopped
• olive oil for frying
• 400g tin of chopped tomatoes
• a handful of basil , chopped
• 1 bag of spinach , about 100g
• 2 white fish fillets, from a sustainable source, skinless
• ½ lemon , sliced

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Difficulty and servings

Serves 2

Preperation and cooking times

Low-fat, Super healthy

Ingredients

• 1 garlic clove , chopped
• olive oil for frying
• 400g tin of chopped tomatoes
• a handful of basil , chopped
• 1 bag of spinach , about 100g
• 2 white fish fillets, from a sustainable source, skinless
• ½ lemon , sliced

Per serving

171 kcalories, protein 27.1g, carbohydrate 9.1g, fat 3.2 g, saturated fat 0.5g, fibre 2.6g, salt 0.95 g

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