Steamed cod Mexican style

Ingredients for 4 servings:

• 2 onions, approx. 100 g
• 4 tbsp oil
• 4 cod fillets, 250 g each
• 1 pinch of salt
• 1 pinch of garlic salt
• ½ tsp cayenne pepper
• 1 jar red pepper(s), approx. 105 g
• 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

In Mexico, as everywhere in hot countries, people love spicy and hot meat and fish dishes

Peel the onions and slice into rings. Heat the oil in a heatproof dish and fry the onions for 5 minutes until translucent. Rinse the cod fillets with cold water and pat dry with kitchen paper. Rub with a mixture of garlic salt, salt, and cayenne pepper. Place on top of the onions. Drain the peppers in a sieve. Rinse briefly under running water and cut into 1 cm wide strips. Arrange the strips decoratively over the fish. Place the dish on the bottom rack of an oven preheated to 220°C (top/bottom heat), gas mark 5 or 1/2 flame, for about 20 minutes. Rinse the parsley under cold running water, pat dry, chop, and sprinkle over the dish. Serve the cod in the dish. Serve with gritty rice or mashed potatoes and a bell pepper salad. Drinks include beer or Spanish red wine. Approx. 315 kcal per serving.