Pangasius on spinach and tomatoes

Ingredients for 4 servings:

• 4 fish fillets (pangasius fillets) 150 g each
• 1 lemon(s), untreated
• salt and pepper
• 4 shallots, diced
• 300 g tomatoes (small vine), sliced
• 50 g dried tomatoes, cut into fine strips
• 1 clove(s) garlic, finely chopped
• 5 tbsp olive oil
• 1 tbsp sugar
• 1 pinch of clove pepper
• ½ tsp sweet paprika powder
• 1 can of tomato paste (71 ml)
• ½ bunch oregano
• 250 g spinach, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Peel the lemon and finely chop the zest. Drizzle the fish with lemon juice, sprinkle with the zest, and let it simmer, covered. Heat 2 tablespoons of oil in a pan. Add the shallots, tomatoes, and garlic, sprinkle with sugar, cloves, and paprika, and simmer over medium heat for about 8 minutes. Stir in the tomato paste and heat. Season with salt and pepper and add the torn oregano leaves. Trim and wash the spinach, and chop it slightly if desired. Heat 1 tablespoon of oil in a saucepan. Add the wet spinach and let it wilt in the covered pan. Season with salt and pepper. Heat the remaining oil and fry the fish on both sides until golden brown, then season with salt and pepper. Serve the fish fillets with spinach and tomatoes.