MAHI MAHI WITH TOMATO AND CHICKPEA SAUCE

as made by Katrina Ryan on Escape with ET

Serves 2

350- 400g mahi mahi fillet cut into 6 pieces and seasoned with salt and pepper

2 tblspns extra virgin olive oil
1 clove garlic finely chopped
2 ripe tomatoes finely chopped
¼ tsp sea salt
½ tin chickpeas drained (about ½ cup)
2 handfuls baby spinach
8 - 10 kalamata olives

For the anchovy mayonnaise
Mash together:
1 anchovy fillet
2 tblspns whole egg mayonnaise

METHOD

1. Heat the olive oil and fry the garlic until sizzling. Add the tomatoes and salt and simmer until thick.
2. Meanwhile heat some olive oil in a fry pan until very hot. Put the fish pieces in and cook until the edges turn opaque (about 2 minutes) then turn the fish.
3. Finish the sauce by adding the chickpeas, spinach and olives. Season with pepper and keep warm.
4. When the fish is cooked, place the sauce on the plate, top with the fish and then the anchovy mayonnaise. Serve with a wedge of lemon.