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Member recipe

Mexican baked fish

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Serves 4

Feisty, garlicky and tangy, this Mexican dish by Jill Dupleix has a great chilli kick, and is packed with juicy tomatoes and sweet peppers too

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  • 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 jalapeño 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


    For the fish, preheat the oven to 200C/gas 6. Rub the fish with the lime juice and salt and set aside.

Comments, questions and tips

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15th Oct, 2015
It appears that the "method" portion of the recipe is missing? Sounds like a good one. Please share the preparation tips.
21st Mar, 2015
The rest of the method would help! Sounds nice
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