Spicy Tomato Poached Fish with Spinach

Ingredients

Estimated total cost: €19.70 · €4.92/serving

• - Olive oilEst. price €0.05–€0.15
• - 1 crimson onion, peeled and thinly sliced (soak in cold water for extra crispness)Est. price €0.40–€0.80
• - 1 bulb of anise-scented fennel, thinly sliced (reserve fronds for garnish)Est. price €1.20–€2.50
• - 1 fresh crimson chili, thinly sliced (remove seeds for milder flavor, if desired) (wear gloves when handling to avoid irritation)Est. price €0.20–€0.50
• - 2 cups of velvety tomato essence from fresh or canned tomatoesEst. price €2.50–€4.00
• - 2 handfuls (approx. 6 ounces) of halved jewel-like cherry tomatoes (use a serrated knife for clean cuts)Est. price €1.50–€2.50
• - Sea salt and freshly ground peppercorns (adjust seasoning to taste)Est. price €0.02–€0.05
• - 4 (5-ounce) ivory fish fillets, such as cod, hake, or sea bass, stripped of skin and bonesEst. price €12.00–€18.00
• - 1/2 cup of pitted black or green olives (choose your favorite variety)Est. price €1.00–€1.80
• - A handful of tender baby spinach leaves (rinse and pat dry before using)Est. price €0.60–€1.20

Steps

1. 1

   Begin by heating 1 tablespoon of olive oil in a pan over medium heat. Sauté the onion, fennel, and chili for 2 to 3 minutes until they become tender. Introduce the tomato purée and cherry tomatoes into the pan. Allow the mixture to simmer for an additional 4 to 5 minutes. Finally, season with salt and pepper according to your preference.

2. 2

   Place the fish fillets over the tomato sauce in the pan. Cover the pan with a lid and let it simmer for 8 to 10 minutes until the fish is fully cooked and flakes easily. Right before serving, gently fold in the olives and baby spinach, and heat everything together for an additional minute.

3. 3

   In the meantime, mix together parsley, minced garlic, lemon zest, and lemon juice in a mixing bowl.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  This dish draws inspiration from Mediterranean cuisine, particularly Italian and Spanish influences. The use of tomatoes, olives, fennel, and olive oil reflects the flavors commonly found in these regions. Poaching fish in tomato-based sauces is a traditional cooking method in Mediterranean countries.

• Seasonal note

  This dish is best made in the summer when tomatoes, chili peppers, and fresh herbs like parsley are in season. Spinach is also abundant in the spring and early summer, making it a perfect dish for those seasons.

• Health note

  Spicy Tomato Poached Fish with Spinach is a nutritious dish rich in protein, vitamins A, C, and K, and fiber. It is low in sugar and cholesterol but contains a moderate amount of sodium. The dish is a good source of omega-3 fatty acids from the fish and olive oil.