Mexican Baked Fish
Tender white fish fillets baked to perfection in a flavorful tomato and pepper sauce, complemented by zesty olives and pickled jalapeños. Served alongside a refreshing avocado lime salad with a satisfying crunch of tortilla chips. This dish is a delightful combination of textures and flavors that will leave you wanting more.
— Constant Cookbook
Ingredients
- For the baked fish
- 4 x 180 g thick white fish fillets, skinned
- 1 tbsp lime juice
- 1/2 tsp sea salt
- 3 tbsp olive oil
- 1 onion, finely sliced
- 1 clove garlic, finely sliced
- 1 x 400 g canned chopped tomatoes
- 1 sweet red pepper
- 150 ml water
- 10 whole green olives
- 1 tbsp chopped pickled jalapeÃÂño chillies
- tbsp salted capers, rinsed
- pinches dried red chilli flakes
- 1 bay leaf
- chopped coriander, for serving
- For the avocado lime salad
- 2 tbsp lime juice
- 2 tbsp extra virgin olive oil
- freshly ground sea salt and black pepper
- 2 shallots, very finely sliced
- 2 medium avocado
- few sprigs watercress
- 2 tbsp coriander leaves
- handfuls tortilla chips
Instructions
- For the fish, preheat the oven to 200C/gas 6. Rub the fish with the lime juice and salt and set aside.
Yield
Serves 4
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