Spanish fish parcels

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Recipe «Spanish fish parcels» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 250g snapper fillets, 2 tbsp olive oil, 420g can kidney beans, drained, rinsed, 6 green onions, thinly sliced, 1 vine-ripened tomato, halved, seeded, sliced lengthways , 2 large green chillies, thickly sliced, 1/4 cup lime juice, plus wedges to serve, 1/2 cup light sour cream , 1/2 cup coriander leaves, Steamed rice, to serve.

Ingredients:

• 4 x 250g snapper fillets 
• 2 tbsp olive oil 
• 420g can kidney beans, drained, rinsed 
• 6 green onions, thinly sliced 
• 1 vine-ripened tomato, halved, seeded, sliced lengthways 
• 2 large green chillies, thickly sliced 
• 1/4 cup lime juice, plus wedges to serve 
• 1/2 cup light sour cream 
• 1/2 cup coriander leaves 
• Steamed rice, to serve 

Instructions

1. Preheat oven to 200°C. Cut each snapper fillet into 3 pieces widthways then season with salt and pepper. Heat oil in a large frying pan over medium- high heat and cook snapper, skin-side down, in batches, for 2 minutes. Transfer to a plate.
2. Teat for 40cm long sheets of baking paper. Place 3 pieces of snapper fillet, skin-side up, in the sentre of each sheet of baking paper.
3. Combine beans, green onions, tomato, chillies, and lime juice in a large bowl, then season with salt and pepper. Spoon bean mixture evenly over fish, then fold paper to enclose like a parcel, tucking ends under to secure. Place parcels on a large oven tray and bake in oven for 10 minutes or until fish is just cooked. Place parcels on plates. Open parcels and top with a dollop of sour cream and some coriander leaves. Serve immediately with lime wedges and steamed rice.