Pescado Empapelado (Mexican Fish Baked in Foil Parcels)

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 2 medium Tomato, ripe but firm
• 1 Jalapeno pepper
• 1 Lime
• 1 tsp Ground cumin
• ¾ tsp Fine sea salt
• 300 g White fish fillet, skinless
• 10 g Fresh coriander
• 6 Corn tortillas

1. Heat the oven to 220°C (430°F). Set a baking tray in the oven to heat while you prepare the parcels.
2. Thinly slice the yellow onion, slice the tomato, and thinly slice the jalapeno pepper (remove the seeds if you want it milder). Cut the lime in half.
3. Tear off two large sheets of aluminum foil and brush the centres with a little of the olive oil. Divide the onion, tomato and jalapeno between the sheets, making a bed for the fish.
4. Place the white fish fillet on top of the vegetables. Sprinkle evenly with the ground cumin and fine sea salt, then squeeze over the juice of half the lime (reserve the other half for serving).
5. Fold the foil over the fish and crimp the edges tightly to seal, leaving a little space inside for steam. Carefully place the parcels on the hot baking tray.
6. Bake for 10 to 12 minutes, depending on thickness, until the fish is opaque and flakes easily and the vegetables have softened. Let the parcels stand for 2 minutes before opening carefully, as hot steam will escape.
7. Warm the corn tortillas in the oven for 2 to 3 minutes, or until pliable. Roughly chop the fresh coriander.
8. Open the parcels and scatter over the fresh coriander. Serve straight from the foil with the warm corn tortillas and the remaining lime for squeezing.

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