1 jar cilantro sauce with extra special serrano peppers
4 fish fillets, red snapper, snook
2 serrano chiles, fileted lengthwise without seeds
1/4 onions, fileted in strips
4 leaves epazote, (optional)
4 sprigs fresh cilantro, for garnish
Preparation
40 mins
0 mins
Medium
Cut aluminum foil into 30 cm squares
Place a fish fillet on the foil, season with salt and pepper, then add two tablespoons of cilantro sauce with serrano chiles extra special, three slices of serrano chili, five to seven onion greens, and a leaf of epazote
Seal it like an envelope making sure it is closed, and place in a baking dish; repeat the process for the other fillets and put them in a preheated oven at 220º C for 20 minutes
Remove from the oven and serve the packet on a plate, accompanied by white rice
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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