← Nouns Cooking · Mexican

Ingredients

• 4 white fish fillets (tilapia, sea bass or cod), about 150 g each
• 1 small courgette, cut into thin strips
• 1 Carrot, julienned
• 2 Tomato, diced
• 1 small onion, sliced
• 1 Jalapeño, sliced (optional)
• 50 g green olives, sliced
• 3 tbsp Olive oil
• 3 tbsp lime juice
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1 tsp Dried thyme
• 1 tbsp Parsley, chopped
• 1 tsp Salt
• ½ tsp Black pepper

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Mix the oil, lime juice, garlic powder, paprika, thyme, salt and pepper.
2. Cut four large rectangles of baking paper (or foil). Lay a fillet on each and brush with half the lime mixture.
3. Pile the courgette, carrot, tomato, onion, olives and jalapeño on top and spoon over the rest of the dressing.
4. Fold the paper over and crimp the edges tightly so no steam can escape. Set the parcels on a tray.
5. Bake for 15–20 min, until the parcels puff and the fish flakes easily. Open carefully (hot steam!), sprinkle with parsley and serve with rice.

Tips

• Thicker fillets need a few more minutes; peek into one parcel to check before serving.
• You can cook the parcels on a covered grill over medium heat in the same time.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos My Latina Table