iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cheesy Baked Spaghetti Squash Boats with Salami, Sun-Dried Tomatoes, and Spinach

Ingredients:
2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded
Kosher salt
1 head garlic
1 tablespoon olive oil
8 ounces cream cheese
1 cup whole milk
Freshly ground black pepper
6 ounces salami, preferably Soppressata, sliced into 1/4-inch strips
5 ounces baby spinach (about 4 packed cups)
1/2 cup marinated sun-dried tomatoes (about 2 ounces), coarsely chopped
1/4 cup finely grated Parmesan (about 1/2 ounce)
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 cups shredded mozzarella (about 6 ounces)
divided

Instructions:
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared sheet. Trim 1/4" from top of garlic head to expose cloves. Place head on a sheet of foil, drizzle oil over, then wrap tightly to enclose. Transfer to baking sheet. Bake until interior of squash is fork-tender and garlic is very soft, 30–50 minutes, depending on size of squash. Let cool slightly.
Carefully unwrap garlic. Let cool slightly, then squeeze pulp out onto a cutting board. Finely chop.
Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. Season with salt and pepper; set aside.
Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; reserve shells. Toss squash with cream cheese mixture, salami, spinach, tomatoes, Parmesan, red pepper flakes, if using, and 1 cup mozzarella until combined. Stuff squash mixture back into shells and top with remaining 1/2 cup mozzarella.
Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.
Squash boats can be assembled (but not baked) 1 day ahead. Store in an airtight container and chill.
Vietnamese-Style Spaghetti Squash “Noodle” Bowls with Skirt Steak

Ingredients:
1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons kosher salt
1/4 cup fish sauce
1 tablespoon brown sugar
1 tablespoon finely grated fresh ginger
2 garlic cloves, finely grated
1/2 cup fresh lime juice, divided
1 pound skirt steak, cut crosswise into 4-inch sections
1 medium jalapeño, stemmed, seeded, finely chopped
3 tablespoons toasted sesame oil
1 tablespoon neutral vegetable oil
1/2 romaine heart, coarsely chopped (about 4 cups)
1 medium carrot, peeled, sliced into 3" matchsticks
1 mini or Persian cucumber, cut in half lengthwise, thinly sliced
1/2 cup mung bean sprouts (about 2 ounces)
2 scallions, thinly sliced
1/4 cup cilantro leaves
1/4 cup roasted salted peanuts
coarsely chopped

Instructions:
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Sprinkle each half of squash with 1/4 tsp. salt, then place cut side down on prepared baking sheet. Bake until interior of squash is fork-tender, 40–50 minutes. Let cool.
Meanwhile, whisk fish sauce, brown sugar, ginger, garlic, 2 Tbsp. lime juice, and 1/2 tsp. salt in a large bowl. Transfer 3 Tbsp. fish sauce mixture to a shallow wide bowl. Add steak and turn to coat. Let sit at room temperature at least 30 minutes.
Add jalapeño, sesame oil, and remaining 6 Tbsp. lime juice to remaining fish sauce mixture in large bowl and stir to combine.
Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; discard shells. Toss squash with 4 Tbsp. jalapeño sauce and remaining 1/2 tsp. salt.
Heat vegetable oil in a large heavy skillet over high; pat steak dry. Working in batches if needed, sear steak until browned, about 3 minutes per side for medium-rare. Let rest 5 minutes, then thinly slice lengthwise against the grain.
Divide squash among bowls. Toss lettuce, carrot, cucumber, and bean sprouts in remaining jalapeño sauce, then arrange over squash. Add steak to bowls, then top with scallions, cilantro, and peanuts.
Squash can be cooked 2 days ahead. Let cool completely, then store in an airtight container and chill. Steak can be marinated 1 day ahead. Store in a resealable plastic bag and chill.
Simple Spinach Dip

Ingredients:
1 (10-ounce) package frozen spinach, thawed, drained
2 tablespoons unsalted butter
1 medium shallot, finely chopped
1/2 teaspoon paprika
8 ounces cream cheese
3/4 cup (or more) heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions:
Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels. Melt butter in a medium pan over medium-high heat. Sauté shallot until soft, 3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes; add more cream if needed to reach desired consistency.
Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.
Shawarma-Spiced Chicken Pita with Tahini-Yogurt Sauce

Ingredients:
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
4 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 pounds boneless, skinless chicken thighs, trimmed
4 pitas
1 cup full-fat or low-fat plain yogurt
1 tablespoon plus 1 teaspoon tahini
1/4 teaspoon grated garlic
1/4 teaspoon finely grated lemon zest
4 tablespoons fresh lemon juice, divided
2 tablespoons coarsely chopped dill, plus more for serving
2 tablespoons coarsely chopped mint, plus more for serving
1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4"-thick half-moons (about 1 cup)
2 cups shredded romaine lettuce
3/4 cup small cherry or grape tomatoes, halved (about 5 ounces)
1/3 cup thinly sliced red onion

Instructions:
Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.
Homemade Hot Chocolate Mix

Ingredients:
3/4 cup powdered sugar
1/2 cup high-quality cocoa powder
3 ounces bittersweet chocolate, coarsely chopped
2 teaspoons cornstarch
1/8 teaspoon fine sea salt
1 vanilla bean, split lengthwise
1 cup whole milk
Whipped cream
marshmallows
and cocoa powder (for serving)

Instructions:
Combine powdered sugar, cocoa powder, chocolate, cornstarch, and sea salt in a food processor. Scrape in vanilla seeds; discard pod. Blend until mixture is smooth and powdery, about 1 minute.
Bring milk to a simmer in a small saucepan over medium heat. Whisk in 3 Tbsp. hot chocolate mix and cook, whisking occasionally, until mixture returns to a simmer and hot chocolate mix is dissolved and thickens slightly, 1-2 minutes.
Transfer hot chocolate to a mug. Top with whipped cream and marshmallows and dust with cocoa powder.
Hot chocolate mix can be made 2 months ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
Ditalini Risotto

Ingredients:
2 tablespoons unsalted butter
2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling
1 medium onion, finely chopped
1 cup dry white wine
1 pound ditalini or other short, tubular pasta
6 cups (or more) Toasted Garlic-Beef Stock
1/2 cup finely grated Pecorino, plus more for serving
Kosher salt
1 cup baby kale
1 cup baby mustard greens or other spicy greens
2 teaspoons freshly ground black pepper

Instructions:
Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12–18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8–10 minutes. Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25–30 minutes.
Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it's slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.
Red Snapper With Coconut-Clam Broth

Ingredients:
Coconut-Clam Stock
4 (5-ounce) red snapper fillets
2 teaspoons kosher salt
2 teaspoons fennel seeds, lightly crushed
2 tablespoons virgin coconut oil or vegetable oil
1/4 cup cilantro leaves with tender stems
1/4 cup alfalfa sprouts
2 teaspoons toasted unsweetened shredded coconut
Flaky sea salt
Olive oil (for drizzling)

Instructions:
Heat stock in a medium pot over low; keep warm.
Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.
Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6–8 minutes. Turn and cook on other side 30 seconds.
Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.
Pikliz (Haitian Pickled Vegetable Relish)

Ingredients:
2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
1 cup julienned or grated carrots (from about 1 medium carrot)
1/2 cup thinly sliced shallots (from about 1 large shallot)
6 Scotch bonnet peppers, stemmed, quartered
3 sprigs thyme
8 whole cloves
1 teaspoon kosher salt
3 cups (or more) distilled white vinegar
3 tablespoons fresh key lime (or regular lime) juice

Instructions:
Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
Pikliz can be made 1 month ahead. Seal and chill.
Quick Sesame Chicken With Broccoli

Ingredients:
1 1/2 cups quick-cooking white rice
1 3/4 teaspoons kosher salt, divided, plus more
8 cups broccoli florets
1/4 cup plus 2 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
2 pounds boneless skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
4 tablespoons vegetable oil, divided
1/4 cup plus 1 tablespoon honey
1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon Sriracha
1 large clove garlic, finely grated
1 teaspoon finely grated ginger
1 1/2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds, divided
2 scallions
thinly sliced

Instructions:
Cook rice with a pinch of salt according to package directions.
Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5–6 minutes. Drain and set aside.
Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.
Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.
The Maple-Ginger Hot Toddy

Ingredients:
2 bags ginger tea
1 1/2 ounces maple-flavored bourbon (such as Knob Creek Smoked Maple)
1 tablespoon plus 1 teaspoon fresh lemon juice
1 teaspoon maple syrup
Lemon peel (for garnish)

Instructions:
Pour 3/4 cup boiling water over tea bags in a mug. Let steep 5 minutes, then remove tea bags. Stir in bourbon, lemon juice, and maple syrup. Garnish with lemon peel.
Tea can be steeped 5 days ahead. Cover and chill. Reheat before serving.
Chickpea and Eggplant Salad

Ingredients:
1/2 a small red onion, finely sliced
1 large eggplant, cut in half lengthwise and sliced into thin half moons
A good glug of extra virgin olive oil
Juice and zest of 1 lemon
2 (13.5-ounce) cans of chickpeas, drained and rinsed
2 large fresh tomatoes
1 bunch of fresh parsley, chopped
2 teaspoons garlic-infused olive oil
1 teaspoon cayenne pepper
Slivered almonds
to serve

Instructions:
Cover the onion with water and set aside for half an hour—this reduces the harshness of its taste when eaten raw.
Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice—you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.
Cauliflower With Pumpkin Seeds, Brown Butter, and Lime

Ingredients:
2 tablespoons olive oil, divided, 1 large head of cauliflower, Kosher salt, freshly ground pepper, 2 tablespoons unsalted butter, 1/4 cup raw shelled pumpkin seeds, 1/2 teaspoon crushed red pepper flakes, 1/4 cup chopped fresh cilantro, plus leaves with tender stems for serving, 1 tablespoon fresh lime juice

Instructions:
Preheat oven to 450°F. Coat a large rimmed baking sheet with 1 Tbsp. oil. Trim cauliflower stalk and place head stalk side down on a cutting board. Slice cauliflower lengthwise into 1/2" slices.
Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet. Drizzle with 1 Tbsp. oil and season with salt and pepper. Roast until underside is deeply browned, 20–25 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is dark brown and crisp, 15–20 minutes longer.
Meanwhile, melt butter in a small skillet over medium. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6–8 minutes. Remove from heat and add red pepper flakes; let cool 10 minutes. Add chopped cilantro and lime juice; season with salt and pepper.
Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves.
Fig-Braised Chicken with Spiced Walnuts

Ingredients:
2 tablespoon ghee or olive oil, 1/2 cup dried mission figs, diced, 1/2 cup dried cherries, 1/4 cup balsamic vinegar, 1 tablespoon Worcestershire sauce, 6 boneless, skinless chicken thighs, 2 tablespoons ghee or olive oil, 1 teaspoon sea salt, 1 cup Chicken Bone Broth, Chopped fresh flat-leaf parsley, for garnish, 1/2 cup walnuts, 1 tablespoon olive oil, 1/4 teaspoon sea salt, 1/4 teaspoon paprika

Instructions:
In a cast-iron skillet or sauté pan over medium-high heat, add 1 tablespoon ghee or oil along with the figs and cherries and sauté for 2 minutes. Add the balsamic vinegar and Worcestershire sauce and simmer to reduce by one third, about 3 minutes. Remove from the heat.
Transfer the marinade to a bowl and place in the freezer to cool for about 10 minutes.
In the same bowl or a resealable zip-top bag, combine the chicken and marinade. Mix thoroughly to coat the chicken evenly, cover if using a bowl, and refrigerate for at least 2 hours, or up to 24 hours.
When you are ready to eat, preheat the oven to 400°F.
Transfer the chicken from the marinade to a plate. Reserve the marinade.
Heat the remaining 1 tablespoon ghee or oil in an oven-safe cast-iron skillet or sauté pan over medium-high heat. Season the chicken thighs with the sea salt and cook the chicken in the hot ghee or oil until browned, about 3 minutes per side. Add the reserved marinade and bone broth and bring to a simmer. Reduce the liquid by half, about 10 minutes, turning the chicken periodically to ensure even cooking.
On a baking sheet or in an oven-safe sauté pan, toss the walnuts with the olive oil, sea salt, and paprika. Spread out in an even layer and toast in the oven for about 10 minutes.
Transfer the skillet or pan with the chicken to the oven and cook for 10 minutes. Remove from the oven and let sit for 10 minutes. Serve the chicken, garnished with toasted walnuts and chopped fresh parsley.
Farro with Pistachios, Mixed Herbs, and Golden Raisins

Ingredients:
2 cups farro, 1/2 teaspoon kosher salt, plus more, 1/2 cup pistachios, 1 1/2 teaspoons finely grated lemon zest, 3 tablespoons fresh lemon juice, 1 teaspoon finely grated peeled ginger, 1/2 teaspoon sugar, 1/3 cup grapeseed oil or olive oil, Freshly ground black pepper, 1 serrano chile, sliced into rings, 1 cup coarsely chopped mixed fresh cilantro, mint, and parsley, 1/3 cup golden raisins

Instructions:
Preheat oven to 350°F. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.
Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Whisk lemon zest, lemon juice, ginger, sugar, and 1/2 tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
Farro can be cooked 1 day ahead. Cover and chill.
Classic Spinach-Artichoke Dip with Mozzarella and Parmesan

Ingredients:
1 (10-ounce) package frozen spinach, thawed, drained
2 tablespoons unsalted butter
1 medium shallot, finely chopped
3/4 teaspoon paprika
14 ounces canned or frozen artichoke hearts (about 2 cups), thawed, drained, coarsely chopped
8 ounces cream cheese
1 cup (or more) heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated mozzarella
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice

Instructions:
Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.
Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives

Ingredients:
1 tablespoon granulated garlic, 1 teaspoon sea salt, 1 teaspoon dried oregano, 2 pounds bone-in, skin-on chicken thighs, 2 tablespoons ghee or olive oil, 1/2 red onion, peeled, and chopped, 2 garlic cloves, minced, 1/4 cup capers with brine, 1/2 lemon, thinly sliced, 1/4 cup white wine, 3 cups Chicken Bone Broth, 2 cups canned artichoke hearts, 1 cup Kalamata olives, 1 1/2 teaspoons chopped fresh oregano

Instructions:
In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
Add the artichoke hearts and olives and continue simmering for 10 minutes.
Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.
Poached Fish with Spinach in Chili-Tomato Sauce

Ingredients:
Olive oil
1 red onion, peeled and finely sliced
1 bulb of fennel, finely sliced
1 fresh red chili, finely sliced (deseeded for less heat, if you like)
2 cups tomato purée from fresh or canned tomatoes
2 handfuls (approx. 6 ounces) of cherry tomatoes, cut in half
Sea salt and freshly ground pepper
4 (5-ounce) white fish fillets, such as cod, hake, or sea bass, skinned and pin-boned
1/2 cup black or green olives, pitted
A handful of baby spinach
2 tablespoons finely chopped flat-leaf parsley
1 small clove of garlic, peeled and finely chopped or grated
Zest of 1 lemon
plus a squeeze of juice

Instructions:
Put 1 tablespoon of olive oil into a pan on medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with a lid and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.
Enjoy this with some additional steamed greens.