Fish baked in tomato sauce with red chillies

Fish baked in tomato sauce with red chillies

Middle Eastern
15 mins Prep · 30 mins Cook

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
Nutrition (per serving)
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

Cooking Instructions

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Preheat 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.