A delicious little fish that turns yellow! Here served with pasta, avocado, grated parmegiano and a dollop of wonderfully fresh ricotta.
This recipe is for two fresh filets of white fish. I used red snapper (known in Mexico as Hauchinango).
1- In an oven pan, place some olive oil, freshly squeezed lime (or lemon) juice, crushed garlic, grated fresh ginger root, turmeric, freshly crushed pepper, and a choice of fresh herbs (I used cilantro, mint and basil). Mix well with a fork.
2- Place the fish filet and make sure it all covered with the mixture.
3- Slice some tomatoes (not too thin) and place the slices under the fish and above it.
4- Cover the pan with aluminium foil and make a few opening with a knife. Place in a medium over (170º C.) and let it bake for 25 minutes.
Serve as you wish with rice or pasta, and vegetables.