Sergio Perera

Snapper Tray Bake with Spicy Tomato, Chickpeas & Spinach

Sergio Perera
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.

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EF

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Number of servings
2
Ingredients

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

12 tsp tabasco sauce or to taste

Methodbased on 2 servings
1

Preheat oven to 220°C/fan 200°C/gas 7.

2

Season both sides of the fish and set aside.

3

Mix sauce ingredients together in a medium sized deep sided baking tray. Adjust seasoning.

4

Press fish into the sauce and bake for 12 minutes or until fish is cooked to your liking.

5

Drizzle oil over the fish and scatter over parsley to serve.

Nutritional Informationper serving

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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