Pescado en Achiote (Baked Fish with Annatto Paste)

• 120 ml Orange juice
• 1 large Lime
• 3 cloves Garlic
• 2 tbsp Ground Annatto
• 2 tbsp Olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Red onion
• 1 large Red pepper
• 450 g White fish fillet, skinless
• 6 pieces Corn tortillas
• 15 g Fresh coriander

1. Heat the oven to 220°C (430°F). Finely grate the zest from the lime, then juice it; crush the garlic.
2. In a bowl, whisk together the orange juice, lime zest and juice, garlic, ground annatto, olive oil, fine sea salt and black pepper until smooth. Slice the red onion into wedges and cut the red pepper into thick strips.
3. Put the onion and pepper on a baking tray and toss with about half the annatto mixture. Spread out into a single layer and roast for 8 minutes, until starting to soften at the edges.
4. Nestle the fish among the vegetables and spoon the remaining annatto mixture over the top. Bake for 8 to 12 minutes, until the fish is opaque and flakes easily and the vegetables are tender.
5. Warm the corn tortillas in the oven for 2 minutes, or until pliable. Roughly chop the fresh coriander and scatter it over the fish and vegetables, then serve straight away with the tortillas.

Made this recipe? Rate it — a comment is optional.