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 #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!