Directions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 400 degrees F (205 degrees C).
Step 2
In a large mixing bowl, toss the
Skinless Hake Fillets (1.5 lb)
with the
Garlic (2 cloves)
,
Lime Juice (1/3 cup)
,
Coconut Cream (5.4 fl oz)
,
Sea Salt (to taste)
, and
Paprika (1/2 tsp)
. Marinate the fish while you prepare the remaining ingredients.
Step 3
Place four 15×12-inch sheets of parchment paper (roughly the length of a standard rimmed baking sheet/half sheet pan) on a work surface. Fold each sheet in half lengthwise, then reopen the paper.
Step 4
Place a few pieces of fish on one side of each sheet.
Step 5
Scatter the
Shallots (2)
,
Tomatoes (2 cups)
, and
Orange Bell Pepper (1)
around the fish in one layer, being careful not to cover it, leaving at least an inch of space around the edges of the packet. Season the veggies lightly with
Sea Salt (to taste)
.
Step 6
Ladle the remaining coconut cream mixture over the veggies and garnish with a generous tablespoon of
Fresh Cilantro (1/2 cup)
.
Step 7
Fold the parchment over the fish and fold the edges from one side to the other, making sure the lines are clean so that no air escapes. The end result will look like a tightly sealed empanada origami.
Step 8
Bake in the oven for 10 minutes, or until the packets are puffed and a toothpick inserted through the top slides easily into the fish.
Step 9
Allow to cool for a minute before opening, then serve immediately directly in the packets or spooned over rice or quinoa, with additional cilantro,
Fresh Basil Leaves (1/4 cup)
, and lime wedges for garnish.
Share Your Comments