Ingredients

The following ingredients have 4 Servings
  • 600g flathead fillets
  • 1 tsp sea salt
  • 2 limes
  • 2 tbsp extra-virgin olive oil, plus extra to serve
  • 2 onions, sliced
  • 6 cloves garlic, chopped
  • 2 tins chopped tomatoes
  • 20 pimento-stuffed green olives, chopped
  • 2 tbsp salted baby capers, rinsed well
  • 2 pickled jalapeño chillies, chopped
  • 3 tbsp pickled jalapeño juice
  • ½ tsp dried oregano (Mexican, if available)
  • 2 bay leaves
  • salt and freshly ground black pepper
  • 2 tbsp flat-leaf parsley leaves
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Instruction

  • <p>1. Sprinkle fillets with ½ tsp salt and place in a shallow dish.</p> <p>2. Cut limes in half and squeeze juice all over fish. Place lime halves in dish with the fish, cover and leave to marinate in the refrigerator for one hour.</p> <p>3. Heat oil in a large frypan over medium-low heat. Add onions and remaining salt and cook until golden, about 15 minutes. Add garlic, and cook for a further minute.</p> <p>4. Add tomatoes and cook for 10 minutes. Add olives, capers, jalapeños, jalapeño juice, oregano and bay leaves. Season with salt and pepper and cook over a low heat for 20 minutes.</p> <p>5. Add fish&nbsp;fillets and lime juice to the sauce. Cover and simmer gently for three minutes. Turn over fillets and cook for another three minutes. Remove from heat to rest for a few minutes, then discard bay leaves.</p> <p>6. Season to taste, drizzle with olive oil, scatter with parsley and serve immediately.</p> <p><strong>Suggestion:</strong> I like to serve a raw cabbage and cucumber salad with this and wrap it all up in a tortilla.</p> <ul> </ul> <p>&nbsp;</p>