- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large, nonstick skillet, heat half of the oil on medium-high heat; cook fish fillets, turning halfway through, until fish flakes easily with a fork, about 6 minutes. Place fish on serving plate; keep warm.
In same skillet, heat remaining oil over medium heat; cook garlic, stirring, for 1 minute. Add wine; bring to boil, scraping up browned bits from bottom of pan. Add tomatoes and chili flakes; return to boil. Reduce heat and simmer until sauce has thickened slightly, about 8 minutes. Add black olives; season with salt and pepper.
Divide spinach and quinoa among plates; top each serving with fillet of fish and tomato sauce. Sprinkle with parsley.
Nutritional facts PER SERVING: about
- Iron 4 mg
- Fibre 5 g
- Sodium 850 mg
- Sugars 5 g
- Protein 30 g
- Calories 325
- Total fat 10 g
- Cholesterol 85 mg
- Saturated fat 2 g
- Total carbohydrate 29 g
