A light, colourful and simple Mexican dish that is delicious and easy to prepare
How long will it take?
What’s the serving size?
What do I need?
800g flathead fillets
1 tsp sea salt
2 tbsp extra-virgin olive oil, plus extra to serve
2 onions, sliced
6 cloves garlic, chopped
2 tins diced tomatoes
1 cup green olives, chopped
2 tbsp capers, drained
2 pickled jalapeño chillies, chopped
3 tbsp pickled jalapeño juice
½ tsp dried oregano
2 bay leaves
salt and freshly ground black pepper
2 tbsp flat-leaf parsley leaves
How do I make it?
Sprinkle flathead fillets with ½ tsp salt and place in a shallow dish.
Cut limes in half and squeeze juice over fish. Place lime halves in dish with the fish, cover and leave to marinate in the fridge for one hour.
Heat oil in a large frying pan over medium-low heat. Add onions and remaining salt and cook until golden then add garlic, and cook for another minute.
Next add tins of tomatoes and cook for 10 minutes before adding olives, capers, jalapeños, jalapeño juice, oregano and bay leaves. Season with salt and pepper and cook over a low heat for 20 minutes.
Add flathead fillets and lime juice to the sauce. Cover and simmer gently for three minutes. Turn fish and cook for another three minutes. Remove from the heat and allow to rest for a few minutes, then discard bay leaves.
Season to taste, drizzle with olive oil, scatter with parsley and serve immediately.