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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 Bewertungen
Vorbereitung 30 Min
Gesamt 1 Std.
4 portions
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  • 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

Nährwerte pro 1 portion

Brennwert 573 kcal / 2397 kJ
Eiweiß 44 g
Fett 18 g
Kohlenhydrate 61 g
Ballaststoffe 8.4 g
gesättigte Fettsäuren 3 g
Natrium 2207 mg

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Vereinigtes Königreich und Irland

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