Red Snapper in a Bag
"Inspired by Venezuelan cuisine!"
Serves | Prep Time | Cook TimeWhy I Love This Recipe
"We eat this once a week with the fish that is available in the market and the veggies we have in the kitchen. My kids help me, and always ask for white rice as a side!" -Omilys M.
Ingredients You'll Need
2-lb red snapper fillet
3 red plum tomatoes
1 cup whole kernel corn (cooked)
1 medium white onion
3 tablespoons nonpareils capers
2 limes
3 tablespoons canola oil
Saly
Pepper
Directions
Preheat oven to 350 degrees.
Julienne the tomatoes and the onion.
Put them in a bowl and mix with the Capers and Corn, Add the canola oil, the zest, and the juice from 1 lime and a half.
Taste and add salt and pepper like preparing a salad.
In a glass backing dish, place the parchment paper big enough to wrap the fish.
Wash and dry the fish and sprinkle with salt, put in the pan and cover the fish with the salad.
Close the parchment paper, do not leave any hole, and place in the oven for 40 minutes.
Cut the paper and fresh squeezed the half lime. Ready to eat!!
