Fish fillets are baked in a tomato sauce with onion, red peppers, capers and green olives to create this Mexican fish dish.
1 person made this
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, diced
1kg plum tomatoes, peeled, seeded and chopped
1 red pepper, seeded and chopped
250ml tomato puree
1 fish stock cube
1/4 tsp ground cinnamon
1 teaspoon salt
freshly ground black pepper to taste
2 bay leaves
1/2 teaspoon dried oregano
20 pitted green olives
2 tablespoons salted capers, rinsed
8 thick white fish fillets
6 pickled banana peppers, sliced or pickled jalapeño pepper slices
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Method Prep:35min › Cook:25min › Ready in:1hr
Heat the olive oil in a large saucepan over medium heat and cook onion and garlic, until softened. Add tomatoes and pepper; let them simmer for a few minutes. Stir in tomato puree; simmer for another few minutes.
Add stock cube, cinnamon, salt and pepper, bay leaves and oregano. Simmer for 10 minutes. Add olives and capers and simmer for another 5 minutes. Season to taste and remove from heat.
Preheat oven to 180 C / Gas 4. Grease a large rectangular baking dish.
Melt butter in a large pan over medium heat. Season fish fillets with salt and pepper; cook in hot butter in the pan until browned on both sides, just one or two minutes.
Arrange fish fillets in prepared baking dish, in one layer; pour the sauce over the fillets. Distribute sliced peppers on top. Cover dish tightly with foil. Bake for 10 to 15 minutes, until fish flakes easily with a fork.