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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.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cut the sea bass fillet into individual portions.
Marinate the fish with lime juice, salt, and pepper to taste.
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.
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.
Preheat the oven to 180°C (350°F). Place the wrapped fish in the oven and bake for 15–20 minutes.
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.
Drain the ingredients well and blend them in a blender along with the onion and cilantro.
Heat the corn oil in a pan and fry the blended mixture. Season with chicken bouillon powder to taste.
Remove the aluminum foil from the fish portions.
Serve the fish hot and spoon the warm sauce over the top.
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.
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.
