Pescado empapelado
Fish baked in paper parcel
Pescado empapelado: Veracruz fish baked in a paper parcel with tomato, peppers, olives and herbs
Along the Gulf coast of Veracruz, pescado empapelado is a weekday lunch and a Lenten Friday favourite: a fillet of snapper or other white fish is sealed in paper or foil with tomato, onion, peppers, olives, capers and herbs, then baked so it steams in its own juices. Each person opens their own fragrant parcel at the table. A portion gives about 32 g of protein, from the fish, for around 250 kcal. The common mistake is a loose parcel: if the edges aren't crimped tightly the steam escapes and the fish bakes dry, so fold and pinch the edges all the way round. The fish is done when it is opaque and flakes easily at the thickest point (63 °C). Chef's tip: slice the vegetables thinly and lay them under the fish as well as on top; they cook in the same 15 minutes and keep the fillet off the hot paper.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 white fish filletsabout 160 g each, such as red snapper, sea bass or hake
- 2 tomatoesthinly sliced
- 1 white onionthinly sliced
- 1 green peppercut into thin strips
- 1 jalapeñothinly sliced, seeded for less heat
- 2 cloves garlicthinly sliced
- 1 ⅜ oz green olivessliced
- 1 tbsp capersrinsed
- 1 tsp dried oreganoMexican if you can get it
- ⅓ oz parsley or epazotechopped
- 2 tbsp olive oil
- ¾ tsp salt
- ½ tsp black pepper
- 1 limein wedges
- 4 sheets baking paperabout 35 cm square, or foil
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Method
0/7 doneStep 1: Heat the oven to 400°F (350°F fan). Lay out the four sheets of 4 sheets baking paper.
Step 2: Divide half the 1 tomatoes, ½ white onion and ½ green pepper between the sheets to make a bed for the fish. Drizzle with half the 1 tbsp olive oil.
Step 3: Season 4 white fish fillets on both sides with ¾ tsp salt and ½ tsp black pepper and lay a fillet on each bed.
Step 4: Top with the rest of the 1 tomatoes, ½ white onion and ½ green pepper, then 1 jalapeño, 2 cloves garlic, 1 ⅜ oz green olives, 1 tbsp capers, 1 tsp dried oregano and ⅓ oz parsley or epazote. Drizzle with the rest of 1 tbsp olive oil.
Step 5: Bring the long sides of the paper together over the fish and fold down several times, then twist or crimp the ends tightly so no steam can escape. Set the parcels on a baking tray.
Step 6: Bake until the parcels have puffed. Open one carefully, away from your face: the fish should be opaque and flake easily at the thickest point. If not, close it and give it 3 minutes more.
16 minStep 7: Serve the parcels on plates for everyone to open, with 1 lime, white rice or warm tortillas.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 32 g
- Carbs
- 8 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pescado empapelado take?
- About 30 minutes in total: 12 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of white onion?
- 2 shallots per onion.
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