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Main course · Mexican

Pescado a la Talla (Guerrero Grilled Fish in Chile Paste)

30 min Serves 4 ~211 kcal/serving ~£11.50 (£2.88/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 2 whole sea bream, gutted
  • 2 tbsp ancho chilli paste
  • 1 tbsp chipotle paste
  • 2 garlic cloves
  • 1 tbsp lime juice
  • 1 tbsp olive oil

Nutrition (per serving)

Calories
211 kcal
Protein
29.6 g
Carbohydrate
2.1 g
of which sugars
1 g
Fat
8.9 g
of which saturates
1.9 g
Fibre
0.6 g
Salt
0.66 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix the ancho chilli paste with the chipotle paste, crushed garlic cloves, lime juice and olive oil.

  2. 2

    Score the sea bream a few times on each side and coat generously with the chilli paste.

  3. 3

    Heat the oven to 200C (180C fan, gas 6) and roast the fish for 20-25 minutes until cooked through and the flesh flakes easily.

  4. 4

    Rest for 2 minutes before serving whole with any extra paste spooned over.

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