Zambian Tiger Fish with Greens

Ingredients: 100 g butter 4 tbsp butter 1/2 onion, finely chopped 4 plum tomatoes, blanched, skineed, de-seeded and chopped 2 garlic cloves, chopped 450 g greens (eg cabbage, chard, rape greens, collard greens or spinach) 400 g tiger fish fillets or any firm white fish 2 tbsp lemon juice 1 dessert spoon fresh parsley 1 tbsp ground nuts (peanuts, almonds, walnuts etc) lemon wedges, to garnish

Cooking Instructions: Melt 50 g butter in a pan and fry the onon and tomatoes until soft. Add the garlic and the greens then cover the pan and cook on a low flame for 6 minutes (or until the greens are tender). Meanwhile add the 4 tbsp butter to a pan and fry the fish fillets on both sides until golden. Remove from the pan and keep warm. Add the remaining butter to the pan and cook until just browned then stir-in the lemon juice and parsley. Place the greens on a plate, lay the fish over the top and drizzle the butter sauce over the fish. Garnish with lemon wedges and nuts.

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