Pescado Empapelado
Pescado Empapelado is a traditional Mexican dish featuring fish fillets wrapped in foil with fresh vegetables and spices, creating a tender and flavorful meal.
Nutrition
Calories: 250cal
Carbohydrate: 10g
Protein: 40g
Fat: 5g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
Ingredients
- 4 fish fillets (such as tilapia or snapper), about 6 oz each
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 large tomato, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 4 lemon wedges
- 1 tablespoon fresh cilantro, chopped
- 4 sheets of aluminum foil (about 12 x 12 inches)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- On a cutting board, slice the red and green bell peppers, tomato, and onion into thin strips. Mince the garlic cloves.
- In a small bowl, mix the minced garlic with olive oil, paprika, dried oregano, and a pinch of salt and pepper. This will be your seasoning mix.
- Lay out the aluminum foil sheets on a flat surface. Place one fish fillet in the center of each sheet.
- Evenly distribute the sliced vegetables over each fillet, layering the bell peppers, onion, and tomato.
- Drizzle the garlic and spice mixture over the vegetables and fish on each foil sheet.
- Fold the sides of the foil over the fish and vegetables, then fold the ends to seal the packets. Make sure they are sealed well to keep the steam and flavors inside.
- Tip: Leave a little space inside the foil packets when sealing them to allow the steam to circulate and cook the fish evenly.
- Place the foil packets on a baking sheet and put them in the preheated oven. Bake for 25 minutes.
- Carefully remove the baking sheet from the oven. Open one packet to check if the fish is cooked through—it should flake easily with a fork.
- Carefully open each packet (beware of the hot steam) and serve the fish and vegetables hot. Garnish with fresh cilantro and serve with lemon wedges on the side.
