To add a bit of smokiness to this dish, add 1 tbsp of Spanish smoked paprika to the tomato sauce
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 298 |
| Fat | 11.2g |
| Saturates | 4.2g |
| Protein | 31.6g |
| Carbs | 17.6g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Quarter the tomatoes, peel and quarter the onions and quarter the capsicums.
Place the vegetables, including the whole chillies, in a roasting dish, season with the salt and pepper, drizzle with the olive oil and roast until caramelised and soft, approx. 20 minutes.
Remove the vegetables from the roasting tray and place half in a blender along with the water and vinegar. Blitz to form a sauce.
Return the sauce to the tray, lay the fish fillets on top of it and scatter the remaining vegetables over the fish. Divide the butter between the fish. Slice the tomatoes and arrange over the fish.
Bake the fish for 10 minutes per 2½cm of thickness for medium to well-done. Garnish with chopped parsley and lemon wedges.
