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.

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One of the quickest recipes there is, perfect mid week

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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.