Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon olive oil
  • 2 tomatoes (diced (or one 14-oz can fire roasted diced tomatoes))
  • 2 garlic cloves (thinly sliced)
  • 1 tablespoon capers
  • Salt & Pepper to taste
  • 2 Swai fillets ((tilapia or any other white fish fillets can be used))
  • 2 handfuls baby spinach
  • 1 tablespoon fresh herbs (such as parsley and/or basil, diced)

Instruction

  • In a large skillet, heat the olive oil over medium-low and saute the diced tomatoes, thinly sliced garlic cloves, and capers together for 3 minutes until tomatoes soften and release juices.
  • Season the Swai fillets generously with salt and pepper, and carefully place into the skillet. Top with 2 handfuls spinach and cover with a lid to allow the Swai to cook and steam, and for the spinach to wilt.
  • Cook over medium-low heat for 10 minutes, or until the Swai is fully cooked and the spinach is completely wilted. Stir the wilted spinach into the tomato sauce without disturbing the Swai, remove from heat, and top with freshly cut herbs.Serve with pasta, rice, and roasted vegetables.