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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 ratings
Prep. 30 min
Total 1 h
4 portions
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Ingredients

  • 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 leaves
    10 g
  • avocado thinly sliced (approx. 3 mm)
    1

Difficulty

medium

Nutrition per 1 portion

Sodium 2207 mg
Protein 44 g
Calories 2397 kJ / 573 kcal
Fat 18 g
Fibre 8.4 g
Saturated Fat 3 g
Carbohydrates 61 g

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