Baked fish with piquant salsa

Prep: 10 mins
Cook: 20 mins
Baked fish with piquant salsa
A healthy and delicious recipe which can be made with any fish you like.

For the salsa:

6 tbsp rice vinegar or white wine vinegar

2 tbsp fish sauce (found in most supermarkets)

50g sugar

400g tinned, chopped tomatoes

1 cucumber, de-seeded and chopped into 1cm/½ in pieces

1 small red onion, peeled and finely chopped

1 spring onion, trimmed and finely chopped

1 red chilli, de-seeded and finely chopped

Juice of ½ a lime

2 tbsp chopped fresh coriander

1 tsp finely grated fresh ginger

For the fish:

4 x (150g-175geach) fish, such as salmon, tuna, mackerel, mullet or sea bass, off the bone but leave the skin on if you wish

Salt and freshly ground black pepper

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and set aside.

For the salsa, boil the vinegar, fish sauce and sugar in a non-stick saucepan for 5 minutes until it thickens slightly.

Pour into a large mixing bowl and leave to cool.

Add the tomatoes, cucumber, onion, chilli, lime juice, coriander and ginger, toss and add more lime juice or ginger if you like.

Place each fish portion on a large piece of oiled parchment paper or aluminium foil and season with salt and freshly ground black pepper.

Then roll up the edges of the paper or foil to prevent the juices from burning and enclose, sealing the edges.

Cook in the oven for 12-18 minutes or until the fish is cooked through.

Serve, with the salsa


Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Fruit, Fish, Vegetables

Recipe Type
Dinner, Healthy

Level of Difficulty


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