Red Snapper with Vegetables in Foil, Mexican Style
Red snapper with vegetables in foil, Mexican style is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 red snapper fillets
- Salt
- 2 tbsp lemon juice
- Pepper
- 2 Celery stalks
- 16 baby corn kernels
- 2 tbsp Tomato paste
- 100 ml pizza tomatoes (or passata)
- 1 red chili pepper
- a pinch of sugar
- 1 Shallot
- 1 Garlic clove
- 4 tsp oil
Instructions
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1.
Wash the fish fillets, pat dry, drizzle with lemon juice and lightly season with salt and pepper. Clean the celery, remove any fibers if necessary, and slice into rounds. Peel and finely chop the garlic and shallot. Wash the corn kernels.
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2.
Heat 2 tsp oil in a pan and sauté the shallot and garlic until translucent. Wash the chili, halve it, seed it, and finely mince. Add to the pan and cook briefly.
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3.
Stir in tomato paste and pizza tomatoes, bring to a quick boil. Season with sugar, salt, and pepper. Mix the fish with the sauce.
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4.
Place the mixture on double-layered foil squares, add celery and corn, drizzle with remaining oil, and lightly season with pepper.
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5.
Seal the foil into packets and bake in a preheated oven at 180°C (350°F) on the middle rack for about 20-30 minutes.
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6.
Serve hot straight from the foil.
