For Mexican-born chef and restaurateur Rosa Cienfuegos, Easter is synonymous with fresh seafood and spice. “We often ate seafood at home for special occasions and during Lent,” she recalls in her book CDMX: The Food of Mexico City. “Writing down this recipe makes me realize that I don’t remember eating this baked fish at any restaurant. So this is an authentic family dish taken straight from my grandma’s recipe book! My abuelita Tete would make this at Easter with my aunt Chita, who was always very kind and a true kitchen queen. I remember going with them to La Viga Market to pick the best fish at the best prices. It’s the biggest seafood market in Mexico City, and eating there is a great experience that can’t be missed.” If you can’t make it to CDMX, try this recipe to recreate it at home.
Baked Chili Fish
Ingredients
- 5 x 6½ oz (180 g) skinless barramundi fillets or other firm white fish fillets
- table salt and freshly ground black pepper
- 1 lb 2 oz (500 g) baby potatoes quartered
- 2 dried pasilla chilies stems and seeds removed, deveined
- 2 dried ancho chilies stems and seeds removed, deveined
- 2 dried guajillo chilies stems and seeds removed, deveined
- 2 tbsp olive oil
- 3½ oz (100 g) unsalted butter
- 8 garlic cloves crushed
- lime wedges to serve
Instructions
- Preheat the oven to 400°F (200°C).
- Place the potatoes in a saucepan of salted water and bring to the boil over high heat. Reduce the heat to medium and simmer, uncovered, for 10 to 12 minutes, until just tender. Drain.
- Using scissors, cut the chilies into strips 1⁄4 in (5 mm) wide.
- Heat the oil and butter in a frying pan over medium heat, stir through the garlic and add all the chili strips. Reduce the heat to low and cook, stirring constantly, for about 2 minutes, until the chili sweats out its colour and the butter browns. It’s important to make sure the chili doesn’t burn – pasilla has a strong flavour that can turn bitter and ruin the sauce if it burns, so keep an eye on it as it cooks.
- Spoon 2 tbsp of the garlic chili sauce into a large roasting tin, add the fish and potatoes, then pour the remaining sauce over the top. Cover the tin with foil, then transfer to the oven and bake for 25 minutes or until the fish is cooked through.
- Serve the baked fish and potatoes with lime wedges on the side.
More Mexican flavours from Rosa Cienfuegos
Habanero Mango Chicken Wings
Rosa Cienfuegos' recipe for Mexican-style chicken wings tossed in a spicy habanero and mango salsa.
Get the recipe
Chocolate Tamales
Rosa Cienfuegos's recipe for chocolate dessert tamales, from her cookbook CDMX: The Food of Mexico City
Get the recipe
