Heat half the oil in small frying pan; cook garlic and onion, stirring, about 1 minute or until
onion softens. Stir in undrained tomatoes, chilli, sugar and half the juice. Bring to a boil then
reduce heat; simmer, uncovered, about 10 minutes or until liquid has reduced by half.
Meanwhile, cook fish in heated lightly oiled large frying pan until cooked as desired.
Place spinach in medium bowl with combined remaining juice and oil; toss gently to combine.
Serve fish with spicy sauce and spinach salad.