Baked Sea Bass with Hoja Santa and Tomatillo Sauce
This recipe brings back memories of family gatherings where the aroma of hoja santa leaves and the tangy tomatillo sauce filled the air. The sea bass, marinated and baked to perfection, pairs beautifully with the vibrant sauce. It's a dish that combines tradition and flavor, perfect for a special meal.
Ingredients
For the Fish
sea bass fillet1 1/2kg
leaves acuyo (hoja santa)6
jalapeño pepper, deseeded and deveined1
small onion1/2
lime juice, to taste
salt and freshly ground black pepper, to taste
For the Sauce
tomatillos, husked1/2kg- small onion1/2
garlic2clove
cilantro leaves1/2cup- jalapeño pepper, deseeded and deveined1
corn oil1tbsp
lard (optional)3tbsp
chicken bouillon powder, to taste
baking soda1pinch- salt, to taste
butter, for greasing
aluminum foil
Nutrition (per serving)
Calories
643.8kcal (32.19%)
Protein
54.1g (100%)
Carbs
9.1g (3.3%)
Sugars
1.1g (2.1%)
Healthy Fat
26.9g
Unhealthy Fat
10.7g
% Daily Value based on a 2000 calorie diet
How to make Baked Sea Bass with Hoja Santa and Tomatillo Sauce
Preparing the Fish
- Step 1
Cut the sea bass fillet into individual portions.
- Step 2
Marinate the fish with lime juice, salt, and pepper to taste.
- Step 3
Blend a few hoja santa leaves with a little water and salt. Separately, blend the jalapeño, onion, and garlic with a small amount of water. Combine these mixtures and let the fish marinate in this blend for about 30 minutes.
- Step 4
Grease a piece of aluminum foil with butter or lard. Remove the central vein from the hoja santa leaves. Place each portion of fish on a hoja santa leaf, then place it on the greased aluminum foil. Wrap each portion like a tamale.
- Step 5
Preheat the oven to 180°C (350°F). Place the wrapped fish in the oven and bake for 15–20 minutes.
Preparing the Sauce
- Step 1
In a saucepan, bring water to a boil with a pinch of baking soda. Add the washed and husked tomatillos, garlic, jalapeño, and salt. Boil for 5 minutes.
- Step 2
Drain the ingredients well and blend them in a blender along with the onion and cilantro.
- Step 3
Heat the corn oil in a pan and fry the blended mixture. Season with chicken bouillon powder to taste.
Serving
- Step 1
Remove the aluminum foil from the fish portions.
- Step 2
Serve the fish hot and spoon the warm sauce over the top.
Nutrition (per serving)
Nutrition (per serving)
Calories
643.8kcal (32.19%)
Protein
54.1g (100%)
Carbs
9.1g (3.3%)
Sugars
1.1g (2.1%)
Healthy Fat
26.9g
Unhealthy Fat
10.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Taste the hoja santa leaves before using to ensure they are not bitter.
If you prefer a spicier dish, leave the seeds in the jalapeño peppers.
For a richer flavor, use lard instead of butter for greasing the foil.
Serve with a side of rice or warm tortillas to complement the dish.
FAQS
Can I use a different type of fish?
Yes, you can substitute sea bass with other firm white fish like snapper or cod.
What can I use if I can't find hoja santa leaves?
You can substitute with banana leaves or omit them entirely, though the flavor will differ.
Is the lard necessary?
No, lard is optional. You can use butter or even a neutral oil as a substitute.
Can I make the sauce spicier?
Yes, you can add more jalapeños or include the seeds for extra heat.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
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Australia