Here's some burning hot flavors with cod, even though I believe any white fish would go nicely with the marinade. I used cod because that's what was fresh at my market. This dish is great for dinner, Sunday lunch, or whenever you are craving some fish. I made enough, so there were leftovers for lunch the next day, and yes, I wrapped the leftovers into a tortilla, like you can see in a post a couple of weeks ago. ~ Cheers!
1 lb / 500 g of any white fish 3 dl / 1,2 cups of uncooked rice
TOPPING: 1/2 red chili pepper, coarsely chopped A bunch of coriander, chopped fine 5 TBSP of olive oil 2 TBSP of coarse breadcrumbs Salt + pepper SALSA 200 g / 7 oz of cherry tomatoes, cut 3 ea shallot, thinly sliced 1/2 red chili pepper, coarsely chopped 1 TBSP olive oil A bunch of coriander, chopped Salt + pepper
Set oven to 200 C / 400 F Cook the rice according to the directions
Topping Mix together the chopped chili pepper, coriander, olive oil, bread crumbs, and salt and pepper. Fold on top of the fish fillets Bake the fish for about 10 minutes, until done
Salsa Mix the cherry tomatoes, chili pepper, and shallots in olive oil, add salt and pepper as needed. Top with coriander. Serve the baked fish with rice and salsa, and with lime and salad if you so wish.