- 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
- Lay fish fillets over a baking dish and sprinkle generously with salt. Refrigerate.
- 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.
- 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.
- 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!