Orange Roughy Pomodoro

• 4 orange roughy filets
• 1 15 oz. can diced tomatoes
• 1 T. chopped garlic
• 2 T. fresh chopped basil
• (or 1 t. dried)
• 10 c. baby spinach
• Olive oil
• Juice of 1 lemon
• 1/2 t. ground black pepper

1. Preheat broiler.
2. Drain most but not all liquid from tomatoes and place in medium saucepan with garlic and basil. Heat through then simmer on med-low until mixture thickens slightly.
3. Spray bottom of glass baking dish or broiler pan with oil. Rinse filets, sprinkle with lemon juice and pepper. Broil for 10-15 minutes depending on thickness of fish. Do not over cook.
4. Wash, drain and steam spinach until just wilted.
5. Place each filet on bed of 1/4 of the spinach and top with 1/4 of the sauce. Serve immediately.

orange roughy filets, tomatoes, garlic, basil, baby spinach, olive oil, lemon, ground black pepper

Taken from www.epicurious.com/recipes/member/views/orange-roughy-pomodoro-1201565 (may not work)