In a 25cm frying pan, combine 1 cup tomato pasta sauce and 2 medium baby marrows, chopped; heat to simmering on medium. Sprinkle 4 hake fillets (about 700g total) with 1/4 tsp each salt and pepper; add to simmering sauce. Cover; cook for 7 minutes or until hake is just opaque throughout. While hake cooks, in a 5 pot, heat 1 tbsp olive oil on medium. Add 2 cloves garlic, chopped, and 1/4 tsp chilli flakes. Cook for 1 minute, stirring. Add 450g spinach and tsp salt. Cover; cook for 5 minutes or until spinach has wilted, stirring occasionally. On plates, top spinach and sauce with hake. Serve with a whole-wheat roll. NOTE: Trying to cut back on salt? Look for a lower-sodium tomato pasta sauce.