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Sunday, December 30, 2012,11:05 PM by
D.Sumithra

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MEXICAN BAKED FISH

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Preheat the oven to 190°C (375°F/Gas 5). Mix the tomatoes in a bowl with the cumin, allspice, cinnamon, chilli and coriander.
  • Place a piece of fish in the centre of a sheet of foil large enough to fully enclose it. Top with one-quarter of the tomato mixture, then repeat with the remaining fish and tomato mixture.
  • Mix the red onion and green capsicum together and divide among the parcels. Combine the orange and lime juice and drizzle over the top of the fish and vegetables. Season with salt and pepper.
  • Enclose the fish securely in the foil and transfer the parcels to a baking dish. Bake for 15-20 minutes, or until the fish flakes easily when tested with a fork.

INGREDIENTS

  • 3 firm, ripe tomatoes, chopped
  • ½ teaspoon ground cumin
  • ½  teaspoon ground allspice
  • ½  teaspoon ground cinnamon
  • 1 habanero chilli, seeded and finely chopped
  • 4 tablespoons coriander (cilantro) leaves
  • 4 x 175-200 grams (6-7 oz) skinless red snapper or cod fillets
  • ½ small red onion, chopped
  • ½ small green capsicum (pepper), chopped
  • 1 tablespoon sour or Seville orange juice, or 2 teaspoons orange juice and 2 teaspoons vinegar
  • Juice of 1 lime

6 comments for “Mexican Baked Fish”

  • Posted Monday, February 13, 2023 at 4:57:07 AM

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