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.
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.
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.
Slightly stir and serve with the baked fish.
If you don’t like fresh spinach, boil it for half a minute, drain and then mix with the beans.