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- Heat the olive oil in a large nonstick pan set over a medium-high heat.
- Cook the shallots for 2-3 minutes, then add the garlic and cook for one minute. Add the stock, wine, capers, chilli flakes and tinned tomatoes. Bring to a boil, crushing the tomatoes against the side of the pan with a wooden spoon to break them up.
- Reduce the heat, and simmer for 2-3 minutes. Add fish and spinach, then cover and simmer for 5-6 minutes or until fish flakes easily when tested with a fork.
- Scatter with olives and serve with crusty bread for dipping.
Per serving: 261kcals, 7g fat (1.2g saturated), 8.8g carbs, 3.1g sugar, 34g protein, 2g fibre, 0.497g sodium
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