Steamed Fish And Vegetables

Ingredients

• ½ cup water
• 1½ cups of cherry tomatoes
• ½ teaspoon chilli flakes
• 2 (120g each) hake/ tilapia fillets, plain, not crumbed
• pinch of sea salt and black pepper
• 6 cups (120g) baby spinach
• 1 tablespoon. extra virgin olive oil
• ½ lemon, juiced
• 2 tablespoons capers

Preparation

1. add water to a skillet, place it over high heat and bring it to a boil. add tomatoes and chilli flakes. set fish on top and season with sea salt and black pepper.
2. cover with a lid and cook for 3 minutes.
3. remove lid and set the spinach on top of the fish. cover again and cook for another 2 minutes or until the fish flakes with a fork. use a slotted spoon to transfer the fish and vegetables to a plate. turn off the heat.
4. in a bowl, combine the olive oil, lemon juice, and capers. whisk with a fork.
5. divide spinach and tomatoes between plates.
6. top with fish and drizzle with olive oil dressing made in the previous step. season with more sea salt and black pepper. serve warm.