800 g red snapper fillet, cut into 4 pieces, 200 g each
3 tbsp extra virgin olive oil
4 shallots, finely diced
3 lime, juiced
5 sprigs coriander, leaves
1 tbsp Tabasco® Pepper Sauce
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp brown sugar
2 bottles San Remo Pasta Sauce (Tomato, Onion and Garlic)
250 g mozarella cheese, shredded
800 g San Remo Spaghetti, cooked
1. In a clean bowl, marinate fish fillets with extra virgin olive oil, diced shallot, coriander leaves, lime juice, Tabasco® Pepper Sauce, sea salt, black pepper and brown sugar. Cover the bowl with cling wrap and chill in refrigerator for 30 minutes.
2. Preheat oven to 180ºC. Place cooked spaghetti in a casserole, cover with San Remo Pasta Sauce and top with marinated red snapper fillets. Sprinkle with shredded mozarella cheese.
3. Bake in oven for 20 – 30 minutes until fish is cooked and cheese is lightly browned. Serve warm.