Wednesday, April 30, 2014

Fabulous Fish: Tomato-Cheese Coated Fish and Chili Corn

This recipe is one of the backlog recipes that I still want to share here. Nick's favorite way to eat fish is with a nice coating on top. So when I saw this recipe in one of my non vegetarian cookbooks that I am cooking through to create more space, I knew we had to try this. The recipe is from Mexican Cooking by Anne Wilson. We paired it with spicy chili corn, another recipe from the book that I made before and love, so that deserves a place on the blog too. Don't mind the picture. Nick just scoops the dinner on a plate ;)

Tomato-Cheese Coated Fish (serves 4)
- 2 medium tomatoes, cubed
- 1 spring onion, chopped
- 1 tbsp tomato puree
- 0.5 tsp cumin
- 0.5 tsp coriander
- 0.25 tsp pepper
- 1 tbsp lemon juice
- 20 gr melted butter
- 4 fish filets
- 0.75 cup grated cheddar
- 0.5 cup bread crumbs

Pre heat the oven to 180 degrees. Place a baking sheet on your oven raster.
Put the tomatoes with the onion, tomato puree, cumin and coriander in a bowl. Mix and put aside. Mix pepper, lemon juice and the melted butter in another bowl. Place the fish filets on the baking sheet. Rub first with the butter mixture and then with the tomato mixture. Sprinkle with grated cheddar and the breadcrumbs. Place in the oven for about 15 minutes until the fish is done and falls apart if you check it with a fork.
Serve with tortillas and a salad or with the chili corn.

Spicy Chili Corn (serves 6)
- 3 whole corn cobs
- 40 gr melted butter
- 2 tbsp cilantro, chopped
- 1 tbsp tomato puree
- 0.25 tsp chili powder
- sour cream

Remove leaves from the corn and cut in 3 cm pieces. Boil some water in a pan and add corn. Lower the heat and cook until done. Drain the corn.
Mix melted butter, cilantro, tomato puree and chili powder in a bowl. Add the corn to the bowl and coar with the mixture. Serve with sour cream.

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