There’s a lot more to Mexican cuisine than beans, tortillas, Chilli Con Carne, and guacamole.
Take this fish dish, for example. Firm white fish is marinated in lime juice, given a spicy, herby, vegetable topping, and then simply baked in the oven.
Perfect for a quick, easy, and yet ultra-tasty simple evening meal.
- 3 cod fillet steaks, each weighing about 170g
- 8 button mushrooms, wiped clean and thinly sliced
- juice of 1 lime
- finely chopped zest of 1 lime
- 1 green bell pepper, de-seeded, and finely chopped
- 1 red onion, finely chopped
- 4 garlic cloves, minced
- 2 bird’s eye chillies, finely chopped
- 45g pumpkin seeds
- a handful of fresh coriander (cilantro), finely chopped
- juice of half an orange
- olive oil
- salt and pepper
- Place the fish in a shallow oven-proof dish. Pour over the lime juice. Turn the fish over in the lime juice several times, to ensure it is well coated with the juice. Salt and pepper the fish on both sides. Place in the fridge to marinate for about an hour or so.
- Heat 2 tbsp of olive oil over medium heat in a non-stick pan. Add the onion and green bell pepper, and stir fry until the onion is soft, about 5 minutes or so.
- Add the garlic and chopped chillies, and continue to stir fry for a further 3 minutes.
- Add the mushrooms, and stir fry for a further 3 or 4 minutes.
- Add the pumpkin seeds, the fresh coriander, and the lime zest. Stir fry for a further 1 minute. Remove the pan from the heat.
- Pre-heat the oven to 180 C. Take the fish out of the fridge, and allow to come back up to room temperature.
- Spoon the contents of the pan over the fish. Pour the orange juice over the fish. Cover the fish with aluminium foil, and place in the middle of the oven. Bake for 40 minutes, or until the fish is just done. It should have lost its translucent, raw colour, and be white all the way through. Serve.