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Mexican baked fish

By paulc007 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • 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


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

  • 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


  • STEP 1
    For the fish, preheat the oven to 200C/gas 6. Rub the fish with the lime juice and salt and set aside.
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