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Yucatán-style Sea Bass Baked in Banana Leaves with Sweetcorn Rice
TM6 TM5 TM31

Yucatán-style Sea Bass Baked in Banana Leaves with Sweetcorn Rice
3.7 (3 ratings)
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Ingredients

  • 100 g red onions, thinly sliced
  • 5 ½ tsp salt, plus extra to taste
  • 2 tsp ground black pepper
  • 1 fresh jalapeño chilli, deseeded if desired, thinly sliced
  • 1 orange, freshly squeezed juice only
  • 2 limes, freshly squeezed juice only
  • 1 tsp cumin seeds
  • 1 tsp cloves
  • 1 tsp whole allspice berries
  • 3 garlic cloves
  • 2 tsp sweet paprika
    or 2 tsp achiote paste
  • ½ tsp chilli powder
    or ½ tsp chipotle chilli powder
  • ½ tsp ground cinnamon
  • 1 tsp dried oregano
  • 2 sea bass, whole fish, gutted, cleaned, max. 38 cm long, approx. 900 g total
  • 1 tomato (approx. 70 g), cut in wedges
  • 200 g long grain rice
  • 50 g tinned sweetcorn
  • 50 g onion, quartered
  • 20 g olive oil
  • 1000 g water
  • 10 g fresh coriander leaves
  • 1 avocado, thinly sliced (approx. 3 mm)
Nutrition
per 1 portion
Calories
2397 kJ / 573 kcal
Protein
44 g
Carbohydrates
61 g
Fat
18 g
Saturated Fat
3 g
Fibre
8.4 g
Sodium
2207 mg

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