Ingredients for 4 pax
Marinate the snapper with salt and pepper, then sear in a nonstick pan until cooked
Blanch spinach in a hot boiling water for a min. sautéed with well-seasoned garlic.
For tomato chutney
Put tomato, ginger, garlic, red wine vinegar, sugar, onions and paprika powder in a cooking pot and start cooking until the tomato is well cooked.
Put the sautéed spinaches in the plate’s center. Place snapper on top with tomato chutney. Garnish with mixed herbs.