Chef Annah's Latin Baked Fish



The following dish pairs in priority order with wines in Calldera categories b, a, c, d, f, j, e, i, g, k, h and l.  White wines preferred.


Servings: 2 - 4

Prep Time: 15 minutes

Cook Time: 20 - 25 minutes


Thick filet of mild white fish, such as cod or haddock (1/4 - 1/2 pound per person)

1 fresh jalapeno pepper

28 oz can of diced tomatoes (fire roasted preferred), drained

3/4 teaspoon cumin

1/4 teaspoon corriander

salt and pepper to taste

2 tablespoons champagne or white wine vinegar


Pre-heat oven to 375⁰ F.

De-seed and chop jalapeno pepper.

In a large frying pan, saute jalapeno pepper until tender (approx 5 minutes).

Add tomatoes, spices, salt, pepper and vinegar to frying pan.

Stir and cook mixture to blend flavors (approx 5 minutes).

Place fish in a clear baking dish and pour saute mixuture over.

Bake for 20 - 25 minutes (25 minutes per pound of fish).



Chef Annah's Latin Baked Fish

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