Ingredients

• Olive oil
• 1 red onion, peeled and finely sliced
• 1 bulb of fennel, finely sliced
• 1 fresh red chili, finely sliced (deseeded for less heat, if you like)
• 2 cups tomato purée from fresh or canned tomatoes
• 2 handfuls (approx. 6 ounces) of cherry tomatoes, cut in half
• Sea salt and freshly ground pepper
• 4 (5-ounce) white fish fillets, such as cod, hake, or sea bass, skinned and pin-boned
• 1/2 cup black or green olives, pitted
• A handful of baby spinach
• 2 tablespoons finely chopped flat-leaf parsley
• 1 small clove of garlic, peeled and finely chopped or grated
• Zest of 1 lemon, plus a squeeze of juice

Instructions

1. Put 1 tablespoon of olive oil into a pan on medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
2. Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with a lid and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
3. Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
4. To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.
5. Enjoy this with some additional steamed greens.