spicy Mexican fish

Serves 4 2 tbsp extra virgin olive oil 4 x 150g firm white fish fillets 1 quantity oven-roasted balsamic tomatoes (see note) 3 tsp Mexican chilli powder 1 small red chilli, finely chopped 2 tbsp lime juice, plus lime halves to serve ¼ cup chopped fresh coriander, plus extra sprigs to serve 450g packet 90-second white long-grain rice Salad leaves, to serve

Step 1 Heat half the oil in a pan over medium-high heat. Cook fish for 2 to 3 minutes each side, or until golden brown and just cooked through. Transfer to a plate.

Step 2 Meanwhile, roughly chop tomatoes. Squeeze garlic from skins and chop.

Step 3 Heat remaining oil in pan. Add garlic, chilli powder and fresh chilli. Cook, stirring, for 30 seconds until fragrant. Add tomato mixture. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes until mixture starts to boil. Reduce heat to low. Stir in lime juice and coriander. Return fish to pan. Cook for 1 minute or until fish is heated through.

Step 4 Meanwhile, heat rice following packet directions. Sprinkle fish with extra coriander. Serve with rice, salad leaves and lime halves.

Note To make oven-roasted balsamic tomatoes: Preheat oven to 220C/200C fan-forced. Line a roasting pan with baking paper. Place 1kg quartered tomatoes in pan, cutside up. Top with 6 sprigs fresh thyme, 6 sprigs fresh oregano, 3 garlic cloves, 2 tbsp extra virgin oil, 2 tbsp balsamic vinegar and 2 tsp brown sugar. Season with salt and pepper. Roast for 15 to 20 minutes until starting to soften. Turn oven off. Cool tomatoes in oven for 20 minutes. Transfer to airtight container and refrigerate. RECIPE KIM COVERDALE PHOTOGRAPHY ANDREW YOUNG