Fish Recipe

MEXICAN FISH BAKE

I ate an excellent Seafood Veracruz in a restaurant in Mazatlan and this is an attempt to recreate it at home later without the benefit of the original recipe.
 
1.5-2lb fish filets (see note)
 6-8 oz sliced mushrooms
1 tablespoon olive oil
 2 cloves garlic, crushed and chopped
1/4 cup thinly sliced red onion
 1/4 cup chopped red or green peppers
1 can (14-16 oz) sliced, diced or crushed organic tomatoes 6 pitted Kalamata olives, halved
2 tbsp pimientos
 1 tbsp sun dried tomatoes
Chopped scallion (green onions) and parsley for garnish 1/4 cup chopped green chilies (see note)
Paprika and fresh ground pepper to taste for garnish

METHOD

Preheat the oven to 375 deg. Spread the olive oil in the bottom of a shallow ovenproof baking dish. Line the dish with the sliced mushrooms and place the fish on top. Surround the fish with the canned tomatoes. Spread the sliced onions and garlic evenly on the fish, followed by the remaining ingredients (except the garnish). Bake for 30-40 minutes or until the fish is cooked. Baking times depend on the thickness of the fish. To serve - chop the fish coarsely and mix lightly with the other ingredients. Spoon on to warmed plates and garnish with paprika, ground pepper, parsley and chopped green onions. Serve with rice or potatoes sauteed with onions, garlic and peppers.

Note: Any kind of fish will do but tilapia or cod work particularly well. The chilies can be a mild or hot variety to taste.
Serves 4.

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