1 mango, medium, ripe and firm, peeled, boneless, and chopped
6 cups spinach, chopped, washed, and dried
4 red snapper fillets
Preparation
25 mins
10 mins
Low
Preheat the oven to 230°C. Mix the sauce, pineapple, and mango; set aside.
Spread the spinach evenly on the bottom of a 13x9 inch baking dish, place the fish on top. Add two tablespoons of the sauce over each fillet, cover with aluminum foil. Reserve the rest of the fish sauce for serving with the dish.
Bake the fillets for 15 minutes or until they flake easily with a fork. Serve topped with the reserved sauce mixture.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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