Lunch

Chile-Cured Meagre en Papillote with Charred Corn Velvet, Black Garlic & Cilantro Oil

Name: Chile-Cured Meagre en Papillote with Charred Corn Velvet, Black Garlic & Cilantro Oil
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 whole meagre or sea bass (12–14 oz each), gutted and scaled; 2 tbsp ancho chile powder; 1 tbsp dried oregano; 1 tsp ground cumin; 2 tbsp sea salt (for curing); 2 cups fresh or frozen corn kernels; 3 cloves black garlic (or roasted garlic), thinly sliced; 4 scallions, white parts charred on a skillet, green parts reserved; 2 jalapeños, halved and charred until blistered; 1 cup fresh cilantro leaves; ½ cup fresh epazote (or extra cilantro); juice of 2 limes; 4 tbsp neutral oil (divided); 2 tbsp unsalted butter; 6 thin lemon slices; sea salt and cracked black pepper

A whole meagre (or sea bass) wrapped in parchment with a silky charred-corn velvet, black garlic slivers, and a drizzle of cilantro-lime oil arrives at table dramatically. Tear open the papillote to release a cloud of steam and toasted corn aroma—pure Mexican-inflected theater.

890cal per serving 68gprotein 58gcarbs 51gfat 20min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this