Yucatán-style Sea Bass Baked in Banana Leaves with Sweetcorn Rice

Yucatán-style Sea Bass Baked in Banana Leaves with Sweetcorn Rice

3.7 3 Bewertungen

Zubereitung 30 Min

Gesamt 1 Std.

4 portions

Zutaten

red onions thinly sliced
100 g
salt plus extra to taste
5 ½ tsp
ground black pepper
2 tsp
fresh jalapeño chilli deseeded if desired, thinly sliced
1
orange freshly squeezed juice only
1
limes freshly squeezed juice only
2
cumin seeds
1 tsp
cloves
1 tsp
whole allspice berries
1 tsp
garlic cloves
3
sweet paprika
2 tsp
2 tsp achiote paste
chilli powder
½ tsp
½ tsp chipotle chilli powder
ground cinnamon
½ tsp
dried oregano
1 tsp
sea bass whole fish, gutted, cleaned, max. 38 cm long, approx. 900 g total
2
tomato (approx. 70 g), cut in wedges
1
long grain rice
200 g
tinned sweetcorn
50 g
onion quartered
50 g
olive oil
20 g
water
1000 g
fresh coriander leaf
10 g
avocado thinly sliced (approx. 3 mm)
1

Schwierigkeitsgrad

medium

Nährwerte pro 1 portion

Natrium 2207 mg

Eiweiß 44 g

Brennwert 2397 kJ / 573 kcal

Fett 18 g

Ballaststoffe 8.4 g

gesättigte Fettsäuren 3 g

Kohlenhydrate 61 g

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Catch of the Day 8 Rezepte
Vereinigtes Königreich und Irland

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