Fish with Spinach, Tomato & Kidney Beans

Welcome to Cook with Tima Gaye!

Today, I’m sharing a delicious fish dish served with a creamy spinach and tomato sauce. I’ve paired it with boiled sweet potatoes, kidney beans, and fresh avocado for a filling, colourful meal.

It’s simple to prepare, full of flavour, and perfect for lunch or dinner.

🛒 Ingredients

🐟 For the Fish

  • 1 fish fillet
  • ½ teaspoon paprika
  • A little black pepper
  • 1 small garlic clove, finely chopped
  • 1 teaspoon olive or vegetable oil

🍅 For the Creamy Spinach and Tomato Sauce

  • 1 medium tomato, chopped
  • 1 good handful fresh spinach
  • 1 small garlic clove, finely chopped
  • ½ teaspoon paprika
  • A little black pepper
  • 2–3 tablespoons water
  • 1 tablespoon plain yoghurt
  • A little salt, to taste
  • A squeeze of fresh lemon juice

🥑 To Serve

  • ½ medium sweet potato
  • 2–3 tablespoons cooked kidney beans, drained and rinsed
  • ¼ avocado, sliced

❤️ Why You’ll Love This Recipe

  • Easy to make: Simple ingredients and straightforward steps.
  • Full of flavour: The seasoned fish goes beautifully with the creamy spinach and tomato sauce.
  • Colourful and filling: Sweet potatoes, kidney beans and avocado make a lovely combination.
  • Perfect for any day: A satisfying homemade meal for lunch or dinner.

Cook the Sweet Potato and Kidney Beans

Peel the sweet potato and cut it into small chunks. Place in a saucepan of water and boil for 10–15 minutes, or until tender. Drain and set aside, keeping it warm.

In a separate saucepan, cook the kidney beans until tender. Once cooked, drain and set aside. The kidney beans will be served on the side, not added to the fish or tomato sauce.

Season the Fish

Place the fish fillet on a plate. Sprinkle with ½ teaspoon of paprika, a little black pepper, and one finely chopped garlic clove. Gently rub the seasoning over both sides of the fish.

Fry the Fish

Heat 1 teaspoon of olive or vegetable oil in a frying pan over medium heat. Add the seasoned fish and cook for approximately 3–5 minutes on each side, depending on its thickness.

Once the fish is cooked through and flakes easily with a fork, carefully remove it from the pan and set aside.

Prepare the Tomato Sauce

Using the same frying pan, add the remaining chopped garlic and cook for about 30 seconds.

Add the chopped tomato, ½ teaspoon of paprika, and a little black pepper. Pour in 2–3 tablespoons of water and stir everything together.

Allow the tomatoes to simmer for 3–4 minutes until they soften and form a light sauce.

Add the Plain Yoghurt

Once the tomatoes have softened, add 1 tablespoon of plain yoghurt to the pan.

Stir gently over a low heat until the yoghurt combines with the tomatoes to make a creamy sauce. Add a little salt to taste and mix well.

Add the Spinach

Next, add a good handful of fresh spinach to the creamy tomato sauce. Stir gently until the spinach begins to soften. Then, leave it to cook for another 1–2 minutes, allowing the spinach to wilt into the sauce.

Remember: Yoast checks the whole recipe, not just this step. We can improve the transition words throughout your recipe while keeping your cooking instructions simple and natural.

Add the Lemon Juice

Squeeze a little fresh lemon juice into the sauce and give it a gentle stir.

Return the Fish to the Pan

Carefully place the cooked fish back into the frying pan.

Spoon some of the creamy spinach and tomato sauce over the fish. Leave everything to cook together for about 1 minute, allowing the fish to warm through and absorb some of the flavours from the sauce.

Serve and Enjoy

Transfer the fish to a serving plate and spoon the remaining creamy spinach and tomato sauce over the top.

Arrange the boiled sweet potato, cooked kidney beans and freshly sliced avocado on the side.

For an extra touch of freshness, squeeze a little more lemon juice over the fish before serving.

💡 Tips for Success

  • Don’t overcook the fish: Fry gently until cooked through so it stays soft and moist.
  • Use fresh spinach: Add it towards the end of cooking to keep its lovely colour.
  • Keep the sauce creamy: Add a little water if the tomato sauce becomes too thick.
  • Add the yoghurt gently: Stir it in over a low heat to prevent it from splitting.
  • Cook the kidney beans separately: Drain them well and serve alongside the sweet potatoes and avocado.
  • Finish with lemon: A little fresh lemon juice brings out the flavours of the fish and sauce.

❓ Frequently Asked Questions

Can I use frozen fish?
Yes, defrost completely and pat dry before seasoning.

Can I use frozen spinach?
Yes, thaw and drain it before adding to the sauce.

Can I use tinned kidney beans?
Yes, drain, rinse and heat separately before serving.

Can I leave out the yoghurt?
Yes, the tomato sauce will still taste lovely.

How do I store leftovers?
Refrigerate promptly and eat within 1–2 days. Reheat until piping hot.

🍽️ Try Another Fish Recipe

If you enjoyed this fish with spinach and tomato sauce, why not try my Creamy Garden Fish Pasta ? It’s another lovely homemade meal with fish and vegetables.

🥗 Healthy Eating Tips

Including fish, vegetables and beans in your meals can help you enjoy a varied diet. For more advice on balanced eating, take a look at the NHS Eatwell Guide .

About the Author:
Tima Gaye is a Gambian-born, UK-based home cook and recipe creator. She shares rich, flavorful recipes inspired by African roots and global dishes. Every meal she creates comes from the heart — blending tradition, creativity, and love.

💛 Follow Tima for More Recipes & Videos:

👉 Facebook: Cook with Tima Gaye
👉 TikTok: @timagaye712

Similar Posts