Mexican Fish with Spicy Kumara and Chipotle Crema

Mexican Fish with Spicy Kumara and Chipotle Crema

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 16, 2018.

Be careful not to overcook the fish. Check it early and remember it will continue to cook once it’s out of the oven. Zest all of the lime at once, then use half for the veggies and half for the fish.



  • 400g kumara, diced 1-2cm
  • 1 Tbsp Mexican spice mix
  • 1 broccoli, florets and stalk diced 1-2cm
  • 1 Tbsp water
  • 1/3 bag baby kale
  • 60g chipotle and lime dressing


  • 1 red onion, diced 2-3cm
  • 1 capsicum, diced 2-3cm
  • Zest of ½ lime
  • 1 clove garlic, minced


  • 600g market fish, patted dry and any larger fillets cut in half
  • 1 bunch parsley, chopped
  • Zest and juice of ½ lime
  • 1 Tbsp Mexican spice mix


  • 80g chipotle crema
  • ½ bunch coriander, chopped
  • ½ lime, cut into wedges


  1. Preheat oven to 230ºC.
  2. Prep & cook kumara. Toss kumara on a lined oven tray, with first measure of Mexican spice mix, broccoli, water and 1 tsp oil. Season. Roast (on lower oven rack) for 20 minutes, until tender.
  3. Prep & cook veggies. On a second lined oven tray, toss all veggies ingredients together with 1 tsp oil. Season and roast (on rack above kumara) for 10 minutes to begin with.
  4. Prep & cook fish. In a medium bowl, add all fish ingredients and ½ tsp salt and toss to coat. Once second tray of veggies have roasted for 10 minutes, remove from oven. Place fish on top of veggies and return to oven to cook for 6-8 minutes, until fish is cooked.
  5. Prep garnishes.
  6. Finish kumara. After 20 minutes, remove tray with kumara from oven. Toss kale and dressing through kumara and broccoli. Season.
  7. To serve, divide kumara and broccoli between plates. Top with veggies and fish. Dollop over chipotle crema, sprinkle coriander and squeeze over lime.

Nutritional Information

Energy 1422 kj
340 kcal
Protein 38.1g
Carbohydrate 34.4g
Fat 5.9g