Poached Fish with Spinach in Chili Tomato Sauce

Ingredients

• Olive oil
• 1 red onion, peeled and finely sliced
• 1 bulb of fennel, finely sliced
• 1 fresh red chili, finely sliced (deseeded for less heat, if you like)
• 2 cups tomato purée from fresh or canned tomatoes
• 2 handfuls (approx. 6 ounces) of cherry tomatoes, cut in half
• Sea salt and freshly ground pepper
• 4 (5-ounce) white fish fillets, such as cod, hake, or sea bass, skinned and pin-boned
• 1/2 cup black or green olives, pitted
• A handful of baby spinach
• 2 tablespoons finely chopped flat-leaf parsley
• 1 small clove of garlic, peeled and finely chopped or grated
• Zest of 1 lemon, plus a squeeze of juice

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