Red Snapper baked in foil
Red Snapper baked in foil is a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 red snapper fillets
- Salt
- Lemon juice
- white pepper
- 2 stalks of celery
- 16 corn cobs
- 2 tbsp Tomato paste
- 100 ml passata
- 1 red chili pepper
- sugar
- 1 Shallot
- 1 Garlic clove
- oil
Instructions
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1.
Drizzle the fish with a little lemon juice. Clean the celery, remove the fibers and cut the stalks into thin pieces. Peel the shallot and garlic, finely chop both and sauté in oil until translucent. Wash the chili, deseed it and finely mince. Add to the shallots and cook together. Stir in tomato paste. Sprinkle with 1 tsp sugar, season with salt and pour over the passata. Season with 1 tbsp lemon juice, salt and pepper and remove from heat.
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2.
Pat the fish fillets dry, lightly salt them and spread the red sauce on each. Place each on a large piece of aluminum foil, add some corn cobs and a bit of celery, then seal the foil into packets. Bake in a preheated oven on the rack at 180 °C for about 20–30 minutes.
