Preparation
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1.
Wash the fish and dry with a paper towel. Put baking paper on a baking tin (40x30 cm) and place the fish fillets in it (skin side down). Cover them with olive oil and sprinkle with a tablespoon of Vegeta No MSG Fish. Wash the tomatoes and remove the seeds, wash the capers and wash and de-pit the olives.
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2.
Finely chop the tomatoes, capers and black olives or simply put them in a blender. Evenly distribute the mixture over the fillets. Put in a preheated oven at 200°C for 15 minutes.
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3.
While the fish is in the oven, wash the spinach, remove the stalks and finely chop. Add washed white beans, olive oil, aceto balsamico and salt and pepper to taste.
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4.
Slightly stir and serve with the baked fish.
Advice
If you don’t like fresh spinach, boil it for half a minute, drain and then mix with the beans.
