1 mango, medium, mature 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; put them aside.
Spread the spinach evenly on the bottom of a 13x9 inch refractory, put the fish on top. Add two tablespoons of the sauce on each fillet, cover with aluminum foil. Reserve the rest of the fish sauce to serve with the dish.
Bake the steaks for 15 minutes or until they crumble easily with a fork. Serve covered in 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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