Mexican baked fish
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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
- 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
Method
- STEP 1For the fish, preheat the oven to 200C/gas 6. Rub the fish with the lime juice and salt and set aside.