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.
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
coriander leaves, to garnish
warm corn tortillas, lime wedges and sour cream
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.