If you like pickled jalapeno chillies - and you're mad if you don't - then you'll love this fish, baked Veracruz style, under a rich sauce of onion, garlic, tomato, capers, olives and fiery jalapenos.


  • 4 thick, firm, white fish fillets, 180g each, skinned

  • 1 tbsp lime juice

  • .5 tsp salt

  • 2 tbsp olive oil

  • 1 onion, halved and finely sliced

  • 1 garlic clove, finely sliced

  • 400 g can tomatoes, chopped

  • 1 sweet red pepper, cut into strips

  • 150 ml water

  • 10 green olives, whole

  • 1 tbsp salted capers, rinsed

  • 1 tbsp pickled jalapeno chillies

  • Pinch of dried chilli flakes

  • 1 bay leaf

  • Fresh coriander for serving

  • For the avocado and lime salad

  • 2 tbsp lime juice

  • 2 tbsp extra virgin olive oil

  • sea salt and pepper

  • 2 shallots, very finely sliced

  • 2 avocados

  • few sprigs of watercress

  • 2 tbsp fresh coriander leaves

  • Handful of tortilla chips


  • 1.

    Heat the oven to 200C/Gas 6. Rub the fish with the lime juice and sea salt and set aside. Heat the oil in a frying pan, and cook the onion for 10 mins until soft and pale. Add the garlic and cook for 1 minute. Add the tomatoes, sweet red pepper, and water, stirring. Add the olives, capers, jalapeno chillies, chilli flakes and bay leaf and cook for 10 to 15 mins until tender. Heat 1 tbsp extra olive oil in a frying pan and sear the fish for 1 minute on both sides. Place in an oiled baking pan, and spoon the sauce on top. Bake for 15 to 20 mins, depending on thickness, until the fish is cooked through. Scatter with coriander and serve with rice.

  • For the salad:

  • 1.

    Whisk lime juice, olive oil, sea salt and pepper, and add the shallots. Cut each avocado in half, remove the stone, roughly cube, and drop into the dressing. Add the watercress and coriander and lightly toss. Crush the corn chips in your hands over the top of the salad and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 551kj
  • Fat Total 33g
  • Saturated Fat 5g
  • Protein 41g
  • Carbohydrate 27g
  • Sugar 8g
  • Sodium 1287mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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