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Whiting with Spinach, Capers and Tomatoes

Serves 1


100g cherry tomatoes, halved
ΒΌ teaspoon chilli flakes
1 Whiting fillet
4 large handfuls of baby leaf spinach
1 tbsp butter
1 tbsp fresh lemon juice
1 tbsp Capers, rinsed and drained


In a pan, bring 4 tbsp of water to the boil. Add tomatoes and chilli flakes. Top with the Whiting, season with salt and pepper. Cover and cook 3 minutes. Add the baby spinach leafs, cover and cook for another 2 minutes or until the fish flakes easily. Transfer the whiting to a plate and make the sauce.

Add butter, lemon juice and capers to the pan, mix until butter has melted. Season the sauce with salt and pepper. Serve whiting fillets over spinach and tomatoes and drizzled with sauce.

Whiting with Spinach, Capers and Tomatoes

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