Yield: 6 servings
|1¼ kilograms||Haddock fillets; (2 1/2lb)|
|1 \N||Lime or lemon; halved|
|¼ teaspoon||Ground black pepper|
|900 millilitres||Salsa de Jitomate; (fresh tomato sauce)|
|\N \N||; (1 1/2 pints)|
|1 \N||Orange; juice of|
|2 \N||Red peppers; sliced finely with|
|\N \N||; the seeds removed|
|1 large||Onion; sliced finely|
|18 \N||Stuffed olives|
|2 \N||Bay leaves|
|1 tablespoon||Capers; drained|
|4 \N||Sprigs fresh parsley|
|2 \N||Green chillies; whole or sliced|
|\N \N||; finely (optional)|
|1 \N||Sprig parsley|
Heat the oven to 180 C, 350 F or Gas Mark 4.
Wipe the fish and rub it all over with the lime or lemon. Season it with the salt and pepper.
Spoon half of the Salsa into an ovenproof dish and place the fish on top.
Add the orange juice, red pepper, onion, olives, bay leaves, capers, sprigs of parsley and chillies and pour the remaining sauce over it.
Cover with foil and bake for 1 hour.
To serve, rearrange the pepper slices and the olives so that they show and garnish with the orange slices and sprigs of parsley.
Serve with warm, crusty bread or rice and a green vegetable.
The recipe Salsa de Jitomate (fresh tomato sauce) is also on the recipe site.
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