Snapper Tray Bake with Spicy Tomato, Chickpeas & Spinach
PREP 10 MIN•COOK 12 MIN
Sergio has combined the convenience and ease of a one-pan dinner with the comfort and soul of a rich, spicy sauce. If you can't find snapper, opt for any other white fish.
DF
EF
GF
NS
NF
Number of servings
2
300g snapper fillets 2 x 150g fillets (or any other firm white fish)
salt & pepper, to taste
2 tsp olive oil
3 sprigs of parsley roughly chopped
Sauce
1 tin of diced tomatoes (400g tin)
200g tomato passata
1 tin of chickpeas (400g tin) drained & rinsed
4 tsp mixed dried herbs
4 tsp smoked paprika
1 tbs balsamic vinegar
3 cups (120g) baby spinach leaves
1⁄2 tsp tabasco sauce or to taste
Preheat oven to 220°C/fan 200°C/gas 7.
Season both sides of the fish and set aside.
Mix sauce ingredients together in a medium sized deep sided baking tray. Adjust seasoning.
Press fish into the sauce and bake for 12 minutes or until fish is cooked to your liking.
Drizzle oil over the fish and scatter over parsley to serve.
Energy (kJ)
1732 kJ / 414 cals
Protein
42.7 g
Fat
10.7 g
Sat. Fat
1.8 g
Carbs
28.2 g
Sugar
12.8 g
Fiber
12.3 g
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