Go Back
A plate with fish on a blue tile surface

Baked Chili Fish

Rosa Cienfuegos' Mexican recipe for white fish fillets baked with potatoes and served with garlic-chili sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

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.