braised sea bass with spinach

Serves: 2

Ingredients:
2 red peppers, halved, deseeded
2 tablespoons extra-virgin olive oil
2 shallots, chopped
1 garlic clove, finely chopped
250g cherry or baby plum tomato, halved
small handful capers
12 large black olives, stoned and roughly chopped
20 basil leaves
50ml white wine
100ml tomato juice
2 whole sea bass, about 600-700g each, gutted, scaled and cleaned
1 teaspoon butter
250g spinach

Method:
heat the grill to high. put the peppers, skin side up, on a baking tray, then pop them under the hot grill for about 10 mins until the skins blister and blacken. drop them into a bowl, cover with some cling film and leave until cool enough to handle. peel away and discard the skins, then roughly chop the peppers.
heat the oil in a pan. add in the shallots and garlic and sweat briefly until soft. stir in the tomatoes, peppers, capers, olives and half the basil leaves, then sweat for a few mins until the tomatoes soften.
pour in the wine and tomato juice. stir and gently simmer for 10-15 mins, adding a splash of water if the sauce becomes a bit dry.
while the sauce is simmering, slash each side of the fish a few times. when the sauce is ready lay the fish on top cover with a lid. leave to cook on a low heat for 12-15 mins until the flesh feels firm when pressed.
whilst the fish is cooking, melt the butter in a large pan, then fry the spinach until wilted, serve the fish over a bed of spinach with wild rice, drizzle over the sauce.