Baked Mexican Mulloway

Fridge was full of fish, my smokey hot sauce some leeks, cheese and potatoes. I was lazy so I put it all together in a baking tray and went and watched the news.

I will be making this again.

Method

For the tomato sauce blend the baked peeled tomatoes with the soaked chiles and the water the chilies were soaking in to form a really smooth sauce. Then cook on the stove to reduce for about 45mins. Keep in fridge for up to 2 weeks.

For the fish, layer sliced Leek on the bottom, then the fish fillets then the potato covered with the tomato sauce.

Bake for 25 mins, then remove and cover with some cheddar cheese, bake for another 5-10mins or unit the fish it to your liking.

Holy smokes this is good.

• Baked Fish
• Fish
• Health
• Leeks
• Meat
• Mexican
• Mulloway