steamed fish and vegetables

Serves: 2

Ingredients:
½ cup water
1½ cups of cherry tomatoes
½ teaspoon chilli flakes
2 (120g each) hake/ tilapia fillets, plain, not crumbed
pinch of sea salt and black pepper
6 cups (120g) baby spinach
1 tablespoon. extra virgin olive oil
½ lemon, juiced
2 tablespoons capers

Method:
add water to a skillet, place it over high heat and bring it to a boil. add tomatoes and chilli flakes. set fish on top and season with sea salt and black pepper.
cover with a lid and cook for 3 minutes.
remove lid and set the spinach on top of the fish. cover again and cook for another 2 minutes or until the fish flakes with a fork. use a slotted spoon to transfer the fish and vegetables to a plate. turn off the heat.
in a bowl, combine the olive oil, lemon juice, and capers. whisk with a fork.
divide spinach and tomatoes between plates.
top with fish and drizzle with olive oil dressing made in the previous step. season with more sea salt and black pepper. serve warm.