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Snapper with Tomato, Quinoa + Spinach

Active Time: 20 minutes
Total Time: 30 minutes
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Let Your Friends Try This Recipe!

Why we love it:

By cooking the fish in a bubbling sauce, you’re technically poaching it. This makes it a very beginner friendly way to cook fish! You don’t have to worry about developing a crust while searing and you don’t have to flip it over. Letting the fish cook in the sauce also help build flavor. If the fish breaks apart while cooking, that is ok, its reminiscent of a stew anyway. Bookmark this one for guests as its easy to do in advance and low maintenance but impressive.


  • 112 cups Quinoa
  • 212 cups Water
  • 2 teaspoons Kosher Salt (divided)
  • 1 Yellow Onion
  • 1 clove Garlic (minced)
  • 2 teaspoons Extra Virgin Olive Oil (divided)
  • 1 teaspoon Dried Oregano
  • 1 15-ounce can Crushed Tomatoes
  • 14 cup Golden Raisins
  • 114 pounds Snapper (5 ounce filets, skin off, ask the butcher to help)
  • 12 Lemon (zest and juice)
  • 12 pound Baby Spinach (washed)
  • 2 Tablespoons Almonds (slivered, sliced, or chop up whole almonds)

Cooking Instructions

  • 1. QUINOA

    Place quinoa and water in a small pot with a tight fitting lid. Add 1 teaspoon of the salt and stir. Bring to a boil, then turn down the heat to low and cover. Simmer for about 14 minutes, then stir and cover. Cook for 2 more minutes and turn off the heat. Let it sit to steam until ready to serve.


    Slice the onion in half, then into thin rings. (If you’re making the pork and applesauce meal, reserve half of the onion, otherwise you can use it all here). Mince the garlic.

    In a large flat bottom sauté pan, heat 1 teaspoon of the olive oil over medium high heat. Add the onion and garlic and sauté for 2-3 minutes to soften. Add the dried oregano and the remaining 1 teaspoon of salt.


    Add the can of tomatoes and .25 cup of water to the onion and garlic. Bring to a simmer and cook for 5 minutes.

    Add the raisins.

  • 4. FISH

    Prep the fish by slicing into one piece per person you plan to serve, if what you have isn’t already in neat filets.

    Zest the lemon over the fish.

    Nestle the filets into the pan with the sauce and use a tablespoon to spoon just a bit of the sauce over the top to cover them a little. Simmer for 5-6 minutes or until the fish is just cooked through.

  • 5. SPINACH

    While the fish is cooking, wash and dry the baby spinach. Use a large pot and heat over medium high. Add the remaining olive oil to the pan and the spinach.

    Add a pinch of salt. While its heating, squeeze half of the lemon over top. Toss with tongs for about 2 minutes or until the leaves are just barely wilted. Once most are, turn off the heat.

  • 6. SERVING

    Fluff the quinoa with a fork and divide among plates. Serve spinach off to one side. Carefully lift a filet of fish onto each plate and spoon extra sauce over top. Garnish with slivered almonds.

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  • FISH:
    chicken thighs or cutlets poach nicely in the sauce, anything on the bone will take longer though
    halibut, sole, cod, or other flaky white fish of your preference
    tastes great with pasta or couscous, lentils or rice
  • PALEO:
    double the protein and omit the quinoa. If you don’t eat tomatoes, you can simmer the fish in coconut milk with all the other ingredients remaining the same
    the original version had orange instead of lemon and add currants or gold raisins to the sauce. Finish with toasted pine nuts or almonds.
    if your kids eat marinara, this could be a huge win for them, consider serving with pasta if that makes it more familiar. If they don’t do tomatoes or saucy things, sear the fish in a sauté pan while cooking the sauce separately. Nestle the fish in the sauce for those who will eat it only.
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