Baked Fish with Avocado and Lime Salad



Preparation Time: 20 min
 
Notes: This is a fresh and healthy recipe , perfect for summer entertaining.
 
Ingredients:

IngredientsFor the baked fish·         4 x 180g thick white fish fillets, skinned ·         3 tbsp Coxon`s Ancient Greek Vinaigre ·         3 tbsp Olive oil ·         1 onion, finely sliced ·         2 garlic cloves, finely sliced ·         1 x 400g tomato Passata·         1 sweet red pepper ·         150ml water ·         1 tbsp chopped pickled jalapeno chillies ·         1 tbsp salted capers, rinsed ·         1 small fresh red chilli finely diced ·         1 bay leaf ·         1 small tsp Cayenne Pepper·         1/2 tsp black pepper and 1/2 tsp Sea Salt·         + chopped  fresh coriander, for serving For the avocado lime salad·         2 tbsp lime juice ·         2 tbsp extra virgin Olive oil ·         freshly ground sea salt and black pepper ·         4 spring onions very finely sliced ·         2 avocados ·         2 tbsp coriander leaves ·         1 bunch of fresh watercress
 
Method:

Method1. For the fish, preheat the oven to 200C/gas 6. Sprinkle the fish with the Ancient Greek Vinaigre and a little salt and set aside.

2. Heat 2 tablespoons of the oil in a frying pan, and cook the  onion for 5 -6 minutes, until soft  but not coloured. Add the garlic and continue frying for 1 minute.

3. Add the tomato passata , red pepper and water. Stir to mix and and add the  capers, jalapeno chillies, fresh chilli , paprika and bay leaf. Simmer for 10 minutes, until the peppers are tender.

4. Heat the remaining 1 tablespoon olive oil in a frying pan and over a high heat sear the fish for 1 minute on both sides. Place in an oiled baking pan, and spoon the sauce on top.

5. Bake for 15-20 minutes, depending on the thickness of the fish fillets - the fish should flake easily when it's ready. While the fish is in the oven, make the salad.

6. For the salad, whisk the lime juice with the olive oil, sea salt and pepper, and spring onions. Cut each avocado in half, remove the stone, roughly cube, and drop into the dressing. Add the coriander and lightly toss together.

7. Garnish the baked fish with chopped coriander, and serve with the salad .

 
Serves: 4
 
     
 
 
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