Easy, unique, and with a tender, juicy texture, this dish elevates classic white fish with the distinct touch of Mexican chiles. Here’s the optimized version.
Information
Time: Approx. 30 min
Servings: 4
Calories: Approx. 450 kcal per serving
Category: Main Course
Ingredients
4 white fish fillets (skinless, boneless)
1 tsp salt
1 tsp paprika
10 baby potatoes (halved, unpeeled)
½ whole onion
4 garlic cloves (finely chopped)
5 guajillo chiles (deseeded, deveined, sliced)
5 ancho chiles (deseeded, deveined, sliced)
5 pasilla chiles (deseeded, deveined, sliced)
1 cup water
2 tbsp butter
2 tbsp vegetable oil
¼ cup capers (rinsed)
Preparation
Cook the potatoes: Boil the baby potatoes in salted water for 10 minutes until tender. Drain and set aside.
Sauté the chiles: In a pan, melt the butter with 1 tbsp oil. Add garlic and chiles (guajillo, ancho, pasilla) and cook for 7 minutes over medium heat, stirring constantly.
Blend the sauce: Transfer the chiles to a blender with ½ cup of water, blend until thick, strain, and return to the pan.
Season: Add capers, paprika, and salt to the sauce. Heat for 5 minutes, then remove from heat.
Assemble the dish: Spread 1 tbsp of sauce in a baking dish. Place the fillets on top, surround with potatoes, and cover everything with the remaining sauce.
Bake: Cook at 200°C (392°F) for 15 minutes. If there’s too much sauce, bake for another 10 minutes.
Serve: Remove, plate, and enjoy hot.
Tips for Perfect Fish
Freshness: Choose firm fish with no strong odor. If whole, look for bright eyes.
Proper cooking: Cook until it flakes easily (no more).
Medium heat: Avoid extremes to prevent dryness or excess moisture.
Short marination: 15-30 minutes max; longer makes it mushy.
Minimal handling: Sear one side before flipping.
Resting time: Let it sit for 2 minutes after baking for juiciness.
Why in 2025?
“A delicious twist on everyday fish”. On this March 30, whether you’re in spring or autumn depending on your hemisphere, this recipe is perfect for surprising with flavor and texture. Time to cook!
