MEXICO
Fish with Chorizo
30 minutes
4 persons
Easy
There is actually no such thing as one Mexican cuisine. The country can be divided into seven culinary regions. One of them is the region: Bajio, in central Mexico. While they do not eat pork in the north of Mexico, this is done frequently in this region. A popular type of sausage is chorizo. Bajio is also partly located on the coast of Mexico, where a lot of fish is eaten. Adriana gave us this authentic family recipe in which the contrasting flavors of fish and chorizo are wonderfully combined.
Preparation
Preparation:
Preheat the oven to 180 degrees.
Cut the chorizo into slices
Grate the zest of the lemon
Step 1: Fry the chorizo
Fry the sliced chorizo in a pan with 1 tablespoon of olive oil together with the uncut chili pepper, the thyme sprigs and mint. Roast for a few minutes on high heat.
Step 2: Fill the baking tray or oven dish with the ingredients
Place the fish, tomatoes and garlic cloves (unpeeled) on a baking tray or in an oven dish. Season with salt and pepper and sprinkle with paprika powder and lemon zest.
Add half of the roasted chorizo and chili peppers to the baking tray and sprinkle with two tablespoons of olive oil.
Bake for 10 minutes.
Remove the oven dish/baking tray from the oven, add the rest of the chorizo and bake for another 5 minutes. Make sure that the chorizo does not burn.
Step 3: Serve the fish
Remove the fish from the oven and serve
For an authentic Mexican meal, serve the fish with rice, avocado and a salad
Ingredients
For 4 persons:
4-6 salmon fillets or whitefish fillets
150 grams of chorizo
20-40 cherry tomatoes on the vine
10 cloves of garlic
1-2 habanero chili peppers
1 tsp paprika powder
10 sprigs of fresh thyme
10 sprigs of fresh mint
1 lemon
3 tbsp extra virgin olive oil
salt and pepper to taste
Optional side dishes:
Rice
Avocado
Salad
Want to get in the mood? Here a music suggestion!
Buen provecho! ('Enjoy your meal!')
