Ingredients
4 orange roughy filets
1 15 oz. can diced tomatoes
1 T. chopped garlic
2 T. fresh chopped basil
(or 1 t. dried)
10 c. baby spinach
Olive oil
Juice of 1 lemon
1/2 t. ground black pepper
Preparation
Preheat broiler.
Drain most but not all liquid from tomatoes and place in medium saucepan with garlic and basil. Heat through then simmer on med-low until mixture thickens slightly.
Spray bottom of glass baking dish or broiler pan with oil. Rinse filets, sprinkle with lemon juice and pepper. Broil for 10-15 minutes depending on thickness of fish. Do not over cook.
Wash, drain and steam spinach until just wilted.
Place each filet on bed of 1/4 of the spinach and top with 1/4 of the sauce. Serve immediately.
