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Baked fish in spicy tomatillo sauce and fennel recipe

Fish in spicy tomatillo sauce2

 

 

Ingredients

  • 1/2 jar Molli Mexico City Cooking Sauce
  • 4 fleshy white fish fillets (Cod, Snapper, Rockfish, Red Fish)
  • 4 square pieces Aluminum foil, 12”x12”
  • 1 fennel bulb, thinly sliced; OR 4 Hoja Santa leaves, fresh or dried
  • 1 bunch Cilatro, tops only
  • ½ cup White onion, quartered and thinly sliced
  • Salt to taste

Directions

  1. Lay fish fillets over a baking dish and sprinkle generously with salt. Refrigerate.
  2. Preheat oven to 400 degrees. Place an hoja santa or sliced fennel atop a piece of aluminum foil. Then, place a piece of fish on top of the hoja santa leaf or fennel, and add 3 tablespoons of Mexico City sauce on top. Top it off with 2-3 onion slices and a few cilantro leaves.
  3. Fold the sides of the foil over the fish and Mexico City sauce, covering completely; seal the packets closed. Repeat to make four packets. Place the foil packets on a heavy large baking sheet.
  4. Bake for approximately 20 minutes until fish if fully cooked and flesh flakes when poked with a fork. Using a large metal spatula, transfer the foil packets to plates and serve with a side of rice and tortillas for tacos. Provecho!
By | 2017-01-10T12:15:50+00:00 July 22nd, 2016|Categories: Mexico city cooking sauce, Recipes|Tags: , , , , , , , , , , , , , , |Comments Off on Baked fish in spicy tomatillo sauce and fennel recipe