Directions

1. Use a saucepan over medium to high heat. Lightly fry the onion and garlic in saucepan with the grapeseed oil. Add bell pepper, french beans and eggplant and stir fry lightly for a minute or two. Add spinach, bay leaf and fresh herbs, followed by salt and pepper to taste and the tomato salsa. Lightly stir to mix ingredients.
2. Add 1/2 to 1 cup of hot water, push vegetables to the sides and place fish in the centre of the saucepan. Cover saucepan and gently cook the fish and vegetables until done. After 3 to 4 minutes the fish can be turned to cook on the other side. Remove the bay leaf and serve. Add more salt and pepper, if needed.