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Fish in Mojo Sauce with Potatoes
A simple midweek meal with white fish fillets in a mojo sauce, inspired by the Canarian classic. Served with salted boiled potatoes it's one moreish meal.
Servings: 2
: 32 kcal
Author: Just Jo
Ingredients
  • 220 g pollock fillets approx
  • 1 tsp olive oil
  • 1 tsp cumin
  • 1 tsp hot smoked paprika
  • 1 large clove of garlic minced
  • 400 g canned plum tomatoes
  • 1 jarred roasted red pepper
  • 1 tsp white wine vinegar
  • 300 g Baby new potatoes
  • Salt and pepper to season generously
Instructions
  1. First get your potatoes on to cook - place in a sauce pan and cover with plenty of cold water and bring to the boil. New potatoes can take between 10-20 minutes to cook depending on variety and size so it's better to get them on at the start.
  2. Once yielding to your knife, drain well and return to the pan with a generous amount of salt and black pepper - they would add a worrying amount in the Canaries but I feel half a teaspoon is more than enough! Leave to stand and steam a little whilst the fish cooks - which doesn't take long at all.
  3. Prepare the sauce by blitzing the drained tomatoes, pepper and vinegar to a smooth puree with a stick blender or in a food processor.
  4. Heat the oil in a medium sized saucepan then add the cumin, paprika and garlic - sauté for 30 seconds then add the tomato sauce.
  5. Bring up to a simmer then tuck in your fish fillets - loosely roll them up if you need get them in and place with the roll side exposed to allow for even cooking.
  6. Partially cover and cook for about 5-6 minutes, depending on how thick the fish fillets are. They are cooked once opaque and the flesh flakes easily.
  7. Serve in shallow bowls with the potatoes on the side.
Recipe Notes

Starting the potatoes in cold water is important as if you plunge them into boiling water, it's hard to get them to cook through.