Baked fish salsa style

Ingredients for 4 servings:

• 4 fish fillets of your choice, fresh or frozen
• 3 peppers
• 1 small zucchini
• e.g. eggplant(s)
• 3 m.-large tomato(s)
• 2 large onions
• e.g. chili pepper(s)
• 4 cloves garlic
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 100 ml white wine
• 100 ml vegetable stock
• 1 tbsp balsamic vinegar, red
• 1 tsp sweet paprika powder
• 1 tsp Mexican spice mix
• 1 bay leaf
• 1 tbsp oregano
• 1 tsp thyme
• 1 tbsp sugar
• e.g. Tabasco
• Salt
• pepper
• possibly water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Since I cook by feel, all instructions are guidelines only. Preheat oven to 175°C fan/convection oven. While the oven is preheating, dice the vegetables and finely chop the garlic and chilies. Heat olive oil in a pan and sauté the onions until translucent. Add the garlic and chilies and sauté briefly. Then add the diced bell peppers and fry for a few minutes. Now add the remaining vegetables and, after about two minutes, add the tomato paste and fry vigorously. Deglaze with white wine, vegetable stock, and balsamic vinegar. Add the herbs and spices. Season to taste with sugar, salt, pepper, and Tabasco, and remove the pan from the heat. If the vegetable mixture is too thick, add a little more water. It shouldn’t be too runny, though, as the fish will release more liquid. Place the fish fillets (I usually use frozen cod) in an ovenproof casserole dish and cover with the vegetables. Cook frozen fish on the middle rack for about 25 minutes, fresh fish for a correspondingly shorter time. If the fish isn’t completely coated with vegetables, turn it halfway through. Serve with rice or fresh white bread. Enjoy!