A large white dinner plate with tex mex fish, with baked potato slices and salad. A blue plate at the back has wedges of lime ready for squeezing.

This recipe for Tex Mex Fish With Crispy Potato Slices is perfect for anyone looking to spice up their weeknight dinners with the minimum of fuss. A quick and easy dinner featuring simple ingredients and spices that you likely already have in your pantry.

Tex Mex Fish With Crispy Potato Slices

Recipe by The Country Women’s Association of Victoria | Photograph by Cath Muscat
This recipe for Tex Mex Fish With Crispy Potato Slices is perfect for anyone looking to spice up their weeknight dinners with the minimum of fuss.
Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Servings 4 people

Ingredients
 

  • 500 g potatoes peeled
  • cooking spray
  • 4 x 150g boneless white fish fillets
  • 2 tablespoons lime juice
  • 1 tablespoon sweet paprika
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • pinch of cayenne pepper
  • 1 tablespoon oil
  • coriander leaves to garnish
  • lime wedges

Instructions
 

  • Cut potatoes into thin slices; rinse under cold water, then pat dry on paper towel.
  • Heat a heavy-based baking dish in the oven at 220°C for about 5 minutes.
  • Remove dish from oven, spray evenly with cooking spray. Add potato slices in a single layer; bake at 220°C for 10 minutes.
  • Turn potato slices in the dish and return to oven for a further 10 minutes, or until crisp and golden.
  • When the potatoes are almost cooked, brush the fish fillets with lime juice, then sprinkle both sides with the combined paprika, cumin, coriander and cayenne pepper.
  • Heat oil on a barbecue plate or in a large frying pan; add fish. Cook over medium heat for 5–7 minutes, until tender, turning once during cooking.
  • Serve garnished with coriander, with the crispy potato slices, lime wedges and your choice of greens.

Notes

From Our Kitchen To Yours cookbook cover. 185 recipes from The Country Women's Assocation of Victoria Inc. Cover features a sponge cake on a wooden cake stand with pieces of dried pineapple.Images and text from From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Murdoch Books RRP $36.99.
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