Cut rectangles of aluminum foil to wrap the fish and spread them with butter for better flavor.
Place the fish, a few slices of onion, tomato, a sprig of epazote, and a chili cut into strips (seedless).
Sprinkle 1/2 teaspoon of chicken bouillon and 1 tablespoon of olive oil.
Wrap them up and they can be cooked in two ways: On a skillet over medium heat on one side for 15 minutes or until the bottom is slightly browned, or in the oven at 280ºC for 15 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?