Pescado Empapelado

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Cut two pieces of parchment paper, each about 12 inches wide and 16 inches long, by tearing them from the roll.

Step 3

Place the Roma tomato on a cutting board, cut it lengthwise from top to bottom into two halves, then slice each half crosswise into thin slices about 1/8-inch thick.

Step 4

Place the onion on a cutting board and cut it lengthwise from root to tip into two halves; lay the flat side down and slice crosswise into thin slivers about 1/8-inch wide.

Step 5

Roughly chop the cilantro into 1/4-inch pieces by holding the bunch on the cutting board and using a rocking motion with the knife until broken into small bits.

Step 6

Cut the lime in half, then cut one half into thin slices about 1/8-inch thick; set the other half aside for squeezing.

Step 7

Fold each parchment sheet in half lengthwise, then unfold it so you can see the center crease; lay one open on the counter.

Step 8

Place one fish fillet on the left half of the parchment, about 2 inches from the center crease, keeping it roughly 3 inches from the long edges.

Step 9

Arrange half of the tomato slices on top of the fish in a single layer, covering most of the surface, then scatter half of the onion slivers over the tomato.

Step 10

Sprinkle half of the cilantro over the vegetables, then lay half of the lime slices on top in a single layer.

Step 11

Squeeze juice from half of the reserved lime onto the fish, then season with a pinch of salt and pepper.

Step 12

Fold the right half of the parchment over the fish, then fold the edges inward in tight, overlapping creases all the way around to seal the packet completely.

Step 13

Repeat steps 8 through 12 with the second piece of parchment, second fish fillet, and remaining vegetables and lime.

Step 14

Place both sealed packets on a baking sheet, then transfer the sheet to the center of the oven.

Step 15

Bake for 12–14 minutes, until the parchment is puffed and slightly browned and you hear a gentle sizzle when you lean close to a packet.

Step 16

Remove the baking sheet from the oven using oven mitts to protect your hands.

Step 17

Slide each packet onto a dinner plate, then carefully cut a slit in the top of the parchment and peel back the edges so the aroma escapes.