Fish fillet with achiote

Ingredients

• Juice of ½orange
• ½ clovegarlic
• 2fish fillets
• 1carrot, cut into sticks
• 1courgette, cut into sticks
• 15 ml (1 tbsp)achiote paste
• 2 slicesonion
• As neededaluminium foil
• To tastesalt

Instructions

1. 1

   Blend the sauce

   Put the orange juice, garlic, achiote paste and a pinch of salt in a blender. Blend until combined.

2. 2

   Season the fish

   Season the fish fillets with salt to taste and lay them on a sheet of aluminium foil.

3. 3

   Add the sauce

   Spoon the sauce over the fish. For more flavour, you can leave the fish to marinate in the sauce for a couple of hours beforehand.

4. 4

   Add the vegetables

   Arrange the vegetables to taste over the fish.

5. 5

   Seal the parcels

   Fold the foil over the fish and vegetables and close the parcel.

6. 6

   Steam the fish

   Place the parcel in a steamer over water and cook for 5–20 minutes.

7. 7

   Open the parcels

   Take the parcels off the heat and carefully open the foil.

8. 8

   Serve with rice

   Serve and enjoy; this dish goes well with white rice.

What is fish with achiote?

Achiote, also called annatto, is used in Mexican cooking to bring colour and an earthy, gently peppery flavour to marinades and sauces. Here, orange juice brightens the paste and helps coat the fish.

Cooking everything in a foil parcel keeps the fish and vegetables together as they steam. It is a simple approach for a family meal, with the vegetables ready alongside the fillets.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 34g protein, 12g carbs, 3g fat.

Most of the protein comes from the fish, while the orange, carrot and courgette provide the main carbohydrates. The fish contributes most of the fat, although the amount depends on the type of fillet; serve with a measured portion of white rice and extra vegetables to balance the plate.

Making the achiote sauce

Achiote paste: blend it with the orange juice, garlic and a pinch of salt so it spreads evenly across the fish. Scrape down the blender if needed to catch any paste stuck to the sides.

Orange juice: use the juice from half an orange as listed. It adds a fresh citrus note without needing a separate marinade ingredient.

Preparing the vegetables

Carrot: cut it into slim, even sticks so it cooks at a similar pace to the courgette. Thicker pieces may stay firm when the fish is ready.

Courgette: cut it into sticks and arrange it over the fish with the onion slices. The recipe leaves the amount of vegetables on each parcel to your preference.

Sealing the foil parcels

Leave a little space inside each parcel rather than wrapping the foil tightly around the ingredients. Fold the edges securely so steam stays inside, while taking care not to tear the foil.

If making two parcels, divide the fish and vegetables between them. This makes it easier to lift and serve each portion.

Checking when the fish is done

The recipe gives a steaming range of 5–20 minutes, so the exact time depends on the thickness of the fillets and how strongly the steamer is producing steam. Start checking at the shorter end of the range.

Open a parcel carefully to check the thickest part of the fish. It should be opaque and flake easily; if it is not ready, reseal the parcel and continue steaming.

Serving ideas

White rice is the suggested accompaniment and works well to catch the orange and achiote juices in the parcel. Serve it freshly cooked alongside the fish.

For a lighter plate, add extra vegetables or serve the parcels with a simple green salad instead of rice.

Recipe notes & tips

• Cut the carrot and courgette into similarly sized sticks for more even cooking.
• Blend the sauce until smooth so the achiote is spread evenly over the fillets.
• Seal the foil edges well to keep steam and cooking juices inside.
• Use the shorter cooking time as a point to begin checking, especially with thin fillets.
• Open the parcels away from your face to avoid the hot steam.

Variations

• Add lime: serve with a squeeze of lime for a sharper citrus finish.
• Use another fish: choose fillets of similar thickness so they cook at a comparable rate.
• Include peppers: add strips of sweet pepper with the carrot and courgette.
• Add fresh herbs: scatter coriander over the cooked fish before serving.
• Make it spicier: add a little chilli to the blended sauce.

Common mistakes to avoid

• Uneven vegetable pieces: cut the sticks to a similar thickness so they soften together.
• Loose foil seams: fold the edges firmly to keep the steam inside the parcel.
• Overcooking the fish: check it early within the stated 5–20 minute range and stop once it flakes easily.
• Opening too quickly: take care as hot steam escapes when the parcel is unsealed.
• Too much salt: season the fish lightly at first, since the sauce also contains a pinch.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 2 days. Reheat until piping hot, either gently in a covered dish or in a fresh foil parcel; avoid reheating repeatedly.

Frequently asked questions