Mexican Fish with Crispy Potatoes and Salsa Roja

Mexican Fish with Crispy Potatoes and Salsa Roja

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 27, 2018.

If you would like to keep this dish mild, don’t mix the tomato with the salsa roja, and just sprinkle over when ready to serve.


Ingredients

Potatoes

  • 800g potatoes
  • 1 Tbsp Mexican spice mix
  • 2 courgettes

Fish

  • 600g market fish
  • 1 Tbsp Mexican spice mix
  • 1 Tbsp flour
  • 1 tsp salt

Salsa

  • 1 tomato
  • 1 can salsa roja (optional, adults)

Lemon Mayo

  • 2-3 Tbsp mayonnaise
  • Zest and juice of ½ lemon

To Serve

  • 2 Tbsp coriander

Steps

  1. Preheat oven to 220o C. Line an oven tray with baking paper. Dice potatoes 2cm, season and toss on prepared tray with first measure of Mexican spice mix and a drizzle of oil. Bake in oven for 20 minutes. Turn potatoes once during cooking.
  2. Cut courgettes in half lengthways and slice 1cm. When potatoes have cooked for 20 minutes, add courgettes to the tray and cook a further 10 minutes until tender and golden.
  3. Pat fish dry and toss in a medium bowl with remaining fish ingredients and season with pepper. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat. Cook fish for 1-2 minutes each side, depending on thickness, or until cooked through. Set aside, covered, to rest.
  4. While fish cooks, dice tomato 1cm, add to a medium bowl with salsa roja (if using) and mix to combine. Use a sieve to strain off any excess liquid. Roughly chop coriander leaves and stalks.
  5. In a small bowl, combine mayonnaise, lemon zest and juice.
  6. To serve, divide potatoes between plates and top with fish and a dollop of salsa. Drizzle with lemon mayo and sprinkle over coriander.

Nutritional Information

Energy 1811 kj
433 kcal
Protein 34.0g
Carbohydrate 34.3g
Fat 17.1g