Mexican Braised White Fish with Tomato, Capsicum and Chipotle

Ingredients

• 700g firm white fish fillets (such as barramundi, basa, or snapper), cut into large 6–7cm portions
• 2 tablespoons light olive oil
• 1 brown onion, finely diced
• 1 red capsicum, diced into 2cm pieces
• 4 garlic cloves, minced
• 2 chipotle chillies in adobo sauce, finely chopped — check label, ingredients should be chillies, vinegar, salt, spices only
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 800g tinned crushed tomatoes, 2 x 400g tins, no additives — check label for tomatoes and citric acid only
• 100ml water
• 1 teaspoon sea salt, plus extra to taste
• 0.5 teaspoon black pepper, freshly ground
• 1 bunch fresh coriander, stems finely chopped, leaves reserved for serving
• 1 lime, cut into wedges for serving

Method

1. Pat the fish portions dry with paper towel and season lightly with salt and pepper on both sides. Set aside.
2. Heat the light olive oil in a wide, heavy-based pan or deep skillet over medium heat. Add the diced onion and capsicum and cook, stirring occasionally, until softened, about 7 minutes.
3. Add the garlic, coriander stems, chipotle chillies, cumin, smoked paprika, and dried oregano. Stir and cook for 2 minutes until fragrant.
4. Pour in the tinned crushed tomatoes and water. Stir well, scraping any bits from the base of the pan. Bring to a steady simmer and cook uncovered for 12 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust salt.
5. Nestle the fish portions into the sauce in a single layer, spooning a little sauce over the top of each piece. Reduce heat to low, cover with a lid, and braise gently for 8 to 10 minutes, or until the fish is just cooked through and flakes easily. Do not stir or the fish will break apart.
6. Remove from heat. Scatter fresh coriander leaves over the top and serve with lime wedges. Good alongside steamed rice, warm corn tortillas, or roasted pumpkin.

Batch cooking tip

• The sauce base can be made 2 days ahead and stored in the fridge. Add and braise the fish fresh on the day of serving for best texture. If storing the finished dish, keep fish submerged in the sauce to prevent it drying out and reheat gently over low heat. This dish does not freeze well as the fish becomes mushy on thawing — keep refrigerated and use within 3 days.