Recipes
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.
You can use any white fish in this healthy family recipe, and the cumin, chilli & coriander will give it a spicy kick.
Cook: 45 Mins
Serves: 4
Price: £2.81 per serving
Nutritional Information
Each 594g serving contains
Energy
2346kj
561kcal
2346kj
561kcal
28%
Fat
7.7g
7.7g
Med
11%
11%
Saturates
1g
1g
Low
5%
5%
Sugars
13.1g
13.1g
High
15%
15%
Salt
0.8g
0.8g
Med
13%
13%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
395kj/94kcal
Typical energy values per 100g:
395kj/94kcal
Ingredients
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
Method
1
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.
2
Heat the oil in a pan and cook the onion until soft and translucent. Stir in the chilli powder and cumin.
3
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.
4
Remove the foil and cook, uncovered, for another 8 minutes.
5
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.