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“Moqueca” in the papillote
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- White fish fillet (I used halibut)2 unit(s)
- Tomato1 unit(s)
- Pepper1 unit(s)
- Onion1 unit(s)
- Garlic Clove3 unit(s)
- Palm oil2 tablespoon
- Lemon juice1 unit(s)
- Salt to taste
- Black pepper, chilli, cayenne to taste
- Cumin and spicy paprika to taste
- This recipe yields two steamed fish papillotes, so all ingredients will be half used in each.
- Cut all vegetables and vegetables into slices or half moons.
- Cut a large rectangle of parchment paper (I usually use two) and place some of the tomato, onion and pepper, seasoning everything with salt, pepper and a drizzle of palm oil.
- Place the white fish fillet on top and season again with salt and pepper.
- Cover the fillet with another drizzle of palm oil, garlic and the other vegetables, seasoning with whatever you prefer in the amount you like (more or less spicy). Finish with half a lemon juice.
- Close the papillote, folding all the sides. (It's easier to start by folding the longer sides and finally the ends. Turn the papillote upside down, with the opening facing down, to prevent it from opening and the vapoe escaping.
- Bake in a preheated oven at 200°C for 20 minutes.
- Remove from the oven and open carefully so you don't get burned by the steam.
- Serve with the accompaniment you prefer. I suggest cooked quinoa with turmeric and greens. Enjoy your food!
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