2Swai fillets(tilapia or any other white fish fillets can be used)
2handfuls baby spinach
1tablespoonfresh herbssuch as parsley and/or basil, diced
In a large skillet, heat the olive oil over medium-low and saute the diced tomatoes, thinly sliced garlic cloves, and capers together for 3 minutes until tomatoes soften and release juices.
Season the Swai fillets generously with salt and pepper, and carefully place into the skillet. Top with 2 handfuls spinach and cover with a lid to allow the Swai to cook and steam, and for the spinach to wilt.
Cook over medium-low heat for 10 minutes, or until the Swai is fully cooked and the spinach is completely wilted. Stir the wilted spinach into the tomato sauce without disturbing the Swai, remove from heat, and top with freshly cut herbs.Serve with pasta, rice, and roasted vegetables.
Any thin white fish fillet, such as tilapia or catfish, works great in this easy, healthy recipe!
Fresh herbs really add a fresh flavor to the dish. Parsley and basil are great herb combinations in this tomato-caper sauce