Fish in Cilantro Sauce

This Mexican-inspired baked fish gets its punch from a simple topping of sauteed onion, garlic, toasted ground almonds, lime juice, jalapeno, and a generous shower of fresh cilantro. Everything bakes together covered, so the fish steams in its own juices while the topping melts into a fragrant, nutty sauce.

The ground toasted almonds are what set this apart from a basic fish-with-salsa recipe. They thicken the sauce naturally and add a subtle richness that rounds out the lime and jalapeno. Toast them until fragrant before grinding for the deepest flavor.

Covering the baking dish is important here. It traps steam and keeps the fish moist through the full bake time. The fillets are done when they flake easily with a fork but still look slightly translucent in the very center, since they’ll carry over a bit after you pull them out.

Kitchen Tips

• Snapper, cod, tilapia, or any firm white fish works well here
• Use a pickled jalapeno for a milder, tangier heat. Seed it for even less kick
• Pat the fish dry before arranging in the dish so the topping sticks instead of sliding off
• Serve with rice to soak up the pan juices

Variations

• Swap cilantro for flat-leaf parsley if cilantro isn’t your thing
• Add a splash of white wine to the baking dish for a more complex sauce
• Top with sliced avocado and extra lime wedges at the table for a fresh finish