Mexican baked fish | Good Food

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