Mexican cuisine · Fish & Seafood

Fish in Parchment

Fish fillet wrapped in parchment with tomato, onion and bell pepper, baked in the oven in its own juices.

Ingredients · for 4 servings

• 4 white fish fillets (about 180 g each)
• 3 tomatoes
• 1 white onion
• 1 green bell pepper
• 3 garlic cloves
• 1 jalapeño
• 1/2 bunch cilantro
• 1 tsp oregano
• 2 limes
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Preheat the oven to 200°C and have four large sheets of parchment paper ready.
2. Thinly slice the tomatoes, onion and bell pepper, finely chop the garlic and slice the jalapeño into thin rings.
3. Pat the fish fillets dry, drizzle with the juice of one lime and season with salt, pepper and oregano.
4. Place one fillet in the center of each sheet of paper, top with the vegetables, drizzle with 1 tbsp olive oil each and scatter the cilantro on top.
5. Fold the paper over the fish and crimp the edges firmly several times so no steam escapes; bake for 18–20 min., until the parcels puff up.
6. Arrange the parcels on plates, serve with wedges of the second lime and tear them open only at the table.