Ingredients
- Plum tomatoes 400g
- Brown onion 1
- Red capsicums 2
- Red chillies 3
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Black Peppercorns, freshly ground ½ tsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- SpinneysFOOD Bottled Drinking Water 180ml
- White grape vinegar 2 tbsp
- Hammour fish fillets 2
- Salted butter 2 tbsp
- Beefsteak tomatoes 2
- SpinneysFOOD Fresh Parsley A handful
- Lemon 1
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."
Fish baked in tomato sauce with red chillies
Middle Eastern 15 Mins Prep · 30 Mins Cook
- 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.