Mexican Style Haddock
25. February, 2009
Now, Mexican and Haddock might not be two words you would expect to see in the same sentence but to be honest this is a perfect match. Just make sure you buy a lovely, organic Mexican salsa sauce with lots of vegetables in it (no added white sugar, additives, colourings or flavourings). If you find a nice sauce (try your nearest health food store), I promise this meal will be a real crowd pleaser at your next dinner party.
You will need a large oven proof baking dish for this recipe.
One of the quickest recipes there is, perfect mid week
This recipe is:
- Egg free
- Gluten free
- Nut free
This recipe is easy to make:
- Lactose (dairy) free
Mexican Style Haddock
Serves 2-3
Ingredients
- 450 grams (15¾ oz) white fish such as haddock, cod or halibut (it's best to buy the fish already scaled and trimmed of bones)
- 100 grams (3½ oz) low fat cheese (such as low fat mozzarella or Gouda), grated
- 400 millilitres (13½ fluid oz) mild Mexican salsa sauce, including peppers, tomatoes, onions, garlic and more (organic)
- 1 tomato, sliced fairly thinly
- Half a pepper (red or orange), sliced thinly
- 2 tablespoons fresh parsley, chopped
- Pinch salt (Himalaya or sea salt) and pepper (black)
Preparation
- Grate the 100 grams cheese.
- Cut the 450 grams haddock in large pieces.
- Place the haddock pieces in a large oven proof baking dish.
- Cover the fish with the 400 millilitres salsa sauce.
- Slice the tomato and the pepper fairly thinly and arrange on top of the sauce/fish.
- Chop the parsley and sprinkle 2 tablespoons over the sauce/fish.
- Top with the grated cheese.
- Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 20 minutes.
- Serve with brown rice, a salad and sliced baguette.
Tips
- You can marinate the fish in the sauce if you prefer. Marinate for 1 hour in the fridge.
- Ensure you buy organic salsa sauce. You can buy these in most health food stores.
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