Tomatoey Baked Paiche with Goat Cheese and Mint

Tomatoey Baked Paiche with Goat Cheese and Mint

Recipe Rating: 3.25414
Serves 4
Fresh mint and goat cheese brighten up this comforting baked dish. Paiche (pronounced PIE-chay) is a lean, firm fish from Peru, making it a great contrast to the silky tomato sauce. The sauce can be made ahead of time and reheated before adding the fish, or make extra for pasta or pizza.
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 tablespoon capers, finely chopped
  • 1/2 teaspoon ground black pepper
  • 1 (28-ounce) can no-salt-added crushed tomatoes
  • 4 (4-ounce) paiche fillets
  • 1/2 teaspoon fine sea salt
  • 10 fresh mint or parsley leaves
  • 4 ounces goat cheese
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Preheat the oven to 350°F. 

In an ovenproof medium skillet, heat oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add capers and pepper to the skillet and cook for 1 minute. Add tomatoes and stir to combine; heat to a gentle simmer. 

Season paiche with salt. Nestle fish into the tomato sauce and top with mint and goat cheese.

Bake fish until firm and cooked through, about 25 to 30 minutes.
Nutritional Info: 
Per Serving: 290 calories (100 from fat), 11g total fat, 5g saturated fat, 70mg cholesterol, 540mg sodium, 17g carbohydrates, (4 g dietary fiber, 8g sugar), 30g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.