This is a lovely light dish that oozes sunny flavours – perfect for al fresco entertaining.
Fresh, vibrant, clean: good food at its best.
• olive oil, for cooking and drizzling
• 3 red onions, finely chopped
• 4 garlic cloves, finely chopped
• 800g tinned chopped tomatoes
• 6 tablespoons black olives, chopped
• 9 sprigs fresh oregano, torn
• 4 medium cod fillets
• 1 lemon, juiced, plus wedges to serve
• 200g baby spinach
• sea salt
• black pepper
1 Heat a little olive oil in a pan, add the onions and garlic and cook for 4–5 minutes, until softened.
2 Add the tomatoes, olives and oregano, season with salt and pepper and simmer for about 10 minutes, until a thick, rich tomato sauce forms.
3 Preheat the oven to 200°C and line a baking sheet with kitchen foil. Place the cod on the tray.
4 Squeeze over half the lemon juice and season with salt and pepper. Bake for 15–20 minutes, until just cooked through.
5 Meanwhile, put the spinach in a steamer and steam until wilted.
6 Place the wilted spinach in the centre of a plate, put the cod fillet on top and smother it with the sauce. Drizzle with a little olive oil and serve with lemon wedges.
Recipe courtesy of Dale Pinnock, extracted from The Medicinal Chef: Healthy Every Day