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Ingredients
- 600g mulloway fillet, skin on
- 5 tbsp extra-virgin olive oil
- 1 medium-sized brown onion, peeled and diced
- 2 garlic cloves, minced
- 2 medium-sized ripe tomatoes, chopped
- 2 tbsp capers, well washed, dried and roughly chopped
- 150g spinach leaves, well washed and dried
- Salt and pepper
- 1/2 cup roughly chopped parsley
Method
Slice mulloway into three-centimetre square pieces and refrigerate. Heat three tablespoons of olive oil in a pan and gently fry onions and garlic for a minute or until soft and aromatic. Add chopped tomatoes and capers and simmer for a minute or two. Add spinach leaves and turn up heat until they wilt. Season with salt and pepper and add parsley. Simmer for another minute or so, then set aside off the heat.
Preheat oven to 200C. Heat the remaining two tablespoons of olive oil in a wide pan that can transfer to the oven and salt the skin side of all the fish pieces. Fry skin-side down at high heat for a minute and put the pan into the oven for three minutes or until fish is just cooked. Serve fish pieces on top of spinach.
