WATCH: Fish Mextlapique Con Hongos

Ingredients:

2 fish fillets (about the size of your palm)
50g red onion
1 tomato
6 epazote leaves (a Mexican herb, which can be bought at Mexican specialty shops in Canada)
1 chilli, deseeded
salt
olive oil
5 corn leaves

Optional sides:

Cooked 50 g green beans
Cooked 50g corn kernels

Method:

Lay down two of the corn leaves. Top with one fish fillet, and add a sprinkle of salt and a drizzle of olive oil. Add tomato, epazote, red onion, and chilli. Top with the seond fish fillet, and add more salt and olive oil. Cover with the other two corn leaves, and use the last leaf to tie the whole thing in a bundle.

Put a large frying pan on middle heat, and add the bundle. Turn the bundle every five minutes or so, until cooked (about 15-18 minutes.)

Serve immediately with green beans and corn dressed in salt and olive oil.