Mexican fish with refried beans

Mexican fish with refried beans

You’ve got to love this dish, which is a butterflied fish with salsa verde on one side and salsa rojo on the other. If served on a white plate it makes the Mexican flag, less the plumed serpent in the middle.


  • 2 whole bass, each about 350g/12oz, gutted and butterflied

For the salsa verde (green sauce)

For the salsa rojo (red sauce)

For the refried beans

  • 35g/1¼oz lard
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green jalapeño or serrano chilli, finely chopped
  • 600g/1lb 5oz cooked black or pinto beans
  • ½ tsp dried epazote (optional) or oregano
  • ½ tsp salt

For the sauce