Mexican baked fish

Mexican baked fish

You can use any white fish in this healthy family recipe, and the cumin, chilli & coriander will give it a spicy kick.

By , 21 September 2015
Mexican baked fish
  • Ready in: 45 mins
  • Serves: 4
  • Price: £2.81 per serving
Nutritional Info
Each 594g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 2349KJ 561KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 395kJ/94kcal.
  • 1 tbsp sunflower oil, plus extra for greasing
  • 600g white fish fillets, skinned
  • 1 small onion, chopped
  • 1 level tsp Asda Mild Chilli Powder
  • ½ level tsp ground cumin
  • 2 x 400g cans Asda Chopped Tomatoes with Chilli
  • 1 level tsp sugar
  • 300g can Asda Pinto Beans, drained and rinsed
  • 1 tbsp chopped fresh coriander, plus extra to serve
  • 300g Asda Long Grain Rice
  • 350g green beans
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish large enough to hold the fish in a single layer, then put the fish in.

  • Heat the oil in a pan and cook the onion until soft and translucent. Stir in the chilli powder and cumin.

  • Add the tomatoes, sugar and pinto beans and heat. Simmer for 6 minutes, stirring occasionally. Add the coriander and season. Pour the tomato mixture over the fish, then cover with foil and cook in the oven for 8 minutes.

  • Remove the foil and cook, uncovered, for another 8 minutes.

  • Boil the rice, then drain. Remove the fish from the oven and sprinkle on some chopped coriander, to serve. Steam the green beans and serve with fish and rice.