Mediterranean Fish

fish fillets, in serving sizes, rinsed and patted dry
fresh lemon juice
Sea salt and fresh pepper
8 cloves of garlic, roughly chopped
2 onions, cut into pieces
4 cups baby spinach leaves
8 plum or Italian tomatoes, roughly chopped
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley or cilantro
A sprinkle of dried red chilli flakes, to taste
Extra virgin olive oil, as needed
Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper.
In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat.
Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl.
Seal the baking dish with foil. Place into a preheated oven and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet. The fish should flake easily with a fork, and appear opaque. Serve with hot cooked rice.