Baked Fish with Jalapeños and Tomatoes
Photography by Josh Griggs.
Use whatever fish is freshest on the day and don’t be shy with the jalapeños, as their spiciness melds into the tomato and garlic topping.
Serves: 4
INGREDIENTS
olive oil, to drizzle
4 x 200-gram thick fillets of fish (I used monkfish)
2 tablespoons purchased Mexican spice blend
6 medium vine tomatoes, sliced
2 cloves garlic, thinly sliced
1 red onion, very thinly sliced
¼–½ cup sliced jalapeño peppers
sea salt and ground pepper
To serve
coriander leaves, to garnish
warm corn tortillas, lime wedges and sour cream
METHOD
Preheat the oven to 200°C fan bake.
Drizzle a little oil over the base of a large ovenproof baking dish. Sprinkle both sides of the fish with two-thirds of the spice blend and season with sea salt. Place in a single layer in the dish. Top each piece with sliced tomato, garlic, onion and jalapeños. Drizzle everything with oil, salt and pepper then the remaining spice mix.
Bake for about 12 minutes or until just cooked through. Cooking time will depend on the thickness of the fish.
To serve: Scatter over the coriander and serve with the warm tortillas, lime wedges and a bowl of sour cream. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.