Tomatoes and creamed spinach
Heat the oil in a wide pan. Sauté the onion and garlic. Add the spinach, allow to wilt while stirring occasionally. Add the tomatoes, mix, pour in the single cream, simmer for approx. 5 mins. Stir in the lemon zest and juice, season.
Season the fish fillets. Heat the oil in a non-stick frying pan. Reduce the heat, fry the fish fillets for approx. 2½ mins. on each side. Serve with the tomatoes and creamed spinach.