Tiger with Spring Greens, Tomato, Onions and Garlic

Description
Your local supermarket will not sell tiger fish; substitute any fillets of white fish, for example sole or bream. Serves 2.

Ingredients

 * 100 g (4 oz) butter, plus a little for frying the fish
 * ½ medium onion, very finely chopped
 * 4 plum tomatoes, skinned, seeded and diced
 * 2 garlic cloves, finely chopped
 * 450 g (1 lb) spring cabbage, chard, rape greens or spinach, very finely chopped
 * 400 g (14 oz) fish fillets
 * 2 tablespoons lemon juice
 * 1 level dessertspoon chopped fresh parsley
 * 1 tablespoon ground fresh nuts, for example, peanuts, almonds, walnuts, etc. (optional)
 * lemon wedges, to garnish

Directions

 * 1) Melt half the butter in a pan and sauté the onion and tomatoes for a few minutes until soft.
 * 2) Add the garlic and cabbage, cover the pan, and cook over a low heat for about 6 minutes until tender, checking and stirring from time to time.
 * 3) Meanwhile, heat a knob of butter in a pan and quickly fry the fish fillets on both sides until golden. Remove from the pan and keep warm.
 * 4) Wipe out the pan, put in the remaining butter, and cook for a few moments until golden.
 * 5) Stir in the lemon juice and parsley, heat through and pour over the fish.
 * 6) Garnish with the nuts and lemon wedges.