Fish with Chorizo
According to Adriana, there isn't one Mexican cuisine. The country can be divided into seven culinary regions. One is the region: Bajio, in central Mexico. Where they do not eat pork in the north of Mexico, this is often done in this region. A popular type of sausage is chorizo. Bajio is also partly located on the coast of Mexico, where a lot of fish is eaten. Adriana gave us this authentic family recipe in which the contrasting flavors of fish and chorizo are deliciously combined.
Preheat the oven to 180 degrees.
Cut the chorizo into slices
Grate the zest of the lemon
Step 1: Fry the chorizo
Heat a pan with 1 tablespoon of olive oil and fry the sliced chorizo along with the uncut chilli, sprigs of thyme and mint. Roast on high heat for a few minutes.
Step 2: Fill the baking tray or oven dish with the ingredients
Place the fish, tomatoes and garlic cloves (unpeeled) on a baking tray or in an oven dish. Season with salt and pepper and sprinkle with paprika and lemon zest.
Add half of the toasted chorizo and chilies to the baking tray and sprinkle with two tablespoons of olive oil.
Bake for 10 minutes.
Remove the pan from the oven, add the rest of the chorizo and cook for another 5 minutes. Make sure the chorizo doesn't burn.
Step 3: Serve the fish
Remove the fish from the oven and serve
For an authentic Mexican meal, serve the fish with rice, avocado and a salad
Buen provecho! ('Enjoy your meal!')
Curious about the other six culinary regions in Mexico? Adriana tells you more about this!
4-6 salmon or whitefish fillets
150 grams chorizo
20-40 cherry tomatoes on the vine
10 cloves of garlic
1-2 habanero chilies
1 tsp paprika powder
10 sprigs of fresh thyme
10 sprigs of fresh mint
3 tbsp extra virgin olive oil
salt and pepper to taste
Optional side dishes
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