2 swai fillets (tilapia or any other thin fillets can be used)
1 handful baby spinach
1 tablespoon fresh herbs, diced: parsley and basil work great
In a large skillet, heat the olive oil over medium-low and saute the diced plum 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 a handful of 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.
View the recipe instructions at Babaganosh
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