Mexican spiced fish with capsicum salsa and baked potatoes

Serves 4

Ingredients

4 fillets of fish (1245g-200g) I have used orange roughy here

Mexican spice mix (recipe below)

4 x 150g potatoes, scrubbed of dirt

Crème fraiche/sour cream and chives as an option to put on the baked potatoes

Method

Dry the potatoes and rub with oil and salt. Make at 180 c for 1 hour. To check if the potato is cooked you can pierce with a small knife -it should easily go through. To serve do a criss cross cut on the top and squeeze the bottom to spread out the potato, top with sour cream and chive or butter and salt.

Sprinkle over some spice mix on each piece of fish, I tend to use less on the kids fish.

Heat a little oil and butter in a large pan and cook your fish, thin fish will only take 1-2 minutes each side, thicker fish will take longer, it is done when the fish flakes easily.

Serve you fish with your capsicum salsa and baked potato- I also had a handful of rocket under the salsa.

Capsicum, tomato and avocado salsa

Serve 4-6

Ingredients

½ a red yellow, red, and green capsicum, chopped 1 cm dice

 2 tomatoes, diced

1 lebanese cucumber, diced

1 avocado, stone taken out and diced

½ red onion, fine dice

Juice of 1 lemon

1 tbsp extra virgin olive oil

Optional chopped coriander

Salt and pepper

Method

Put everything in a bowl and mix to combine.

Mexican Spice Mix

This can be used for taco, burritos, as a rub or a marinade for various meats such as beef, chicken and prawns. Use as a base for a slow cooked casserole; add some tomatoes, some stock and serve with salsa, avocado, sour cream, coriander etc…

Ingredients

1 tbsp ground cumin

1 tbsp ground coriander seeds

1 tbsp mild paprika

1 tsp dried oregano

½ tsp garlic powder

½ tsp chilli powder (optional)

Method

Mix altogether and store in an airtight container.