Ingredients:
6 large tomatoes, chopped, (reserve juices)
1 cup onions, chopped
1/4 cup fennel, chopped
300 grams spinach
1/2 cup fish stock
8 small, white fish fillets
2 tablespoons unsalted butter
1 can lima beans, drained

Directions:
Preheat the oven to 350 degrees F.
In a large skillet over medium-high heat, combine two thirds of the tomatoes, all of the tomato juices, the onions and the fennel. Cook, stirring frequently, until the onions are translucent and the juices have almost evaporated, for about 5 to 7 minutes. Cover and keep warm.
Meanwhile, cook the spinach in a small amount of hot water. Drain and keep warm.
Pour the fish stock into a large oven-proof skillet. Arrange the fish fillets side by side. Cover and bake for 10 to 15 minutes, or until the fish is thoroughly cooked.
Remove the fish fillets from the skillet and set aside. Place the skillet over medium-high heat and add the butter, lima beans, and salt and pepper. Heat thoroughly, stirring constantly, for about 3 minutes.
Place 4 of the fish fillets onto a serving plate, top each one with a quarter of the spinach and an eighth of the tomato sauce. Place the remaining fish fillets on top and coat with the remaining tomato sauce.
Pour the lima bean sauce over the fish fillets. Sprinkle on the remaining chopped tomatoes and serve.