This dish is great not only because of the delightful favours but it's healthy and makes use of sustainable fish. It's ideal served for lunch with a wedge of crusty bread or with rice or couscous for a more substantial evening meal. As always, this recipe allows you to adjust the heat of MaRobert's sauce to suit your palate.
Preparation time: 30 minutes approx.
- 1 onion
- 1 garlic clove
- 350g basa fillet
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 400g chopped tomatoes
- ½ jar MaRobert's sauce
- 1 sweet red pepper
- 100g black olives
- 100g spinach
- Salt and pepper
Tip: For a vegetarian option use chickpeas and courgette instead of fish.
- Finely chop the onion garlic.
- Slice the base fillet and season with salt. Leave to one side.
- Heat the oil in a heavy-based pan over a medium/high heat and add the onion, garlic, and ground spices. Cook for 5 minutes, stirring often to combine.
- Add the chopped tomatoes and MaRobert's sauce. Cook for 2 minutes, stirring well to combine.
- Add the pepper and cook for a further 5 minutes.
- Add the fish and olives. Cover the pan, reduce heat to medium, and simmer for 10 minutes.
- Add the spinach and cook until it is just wilted.
- Season to taste.
- Serve as required.