Mexican Red Snappers with Vegetables Baked in Foil
Rinse fish fillets, pat dry, drizzle with lemon juice and season with salt and pepper. Rinse celery and cut into slices. Peel garlic and shallot and chop finely. Clean corn.
Heat 2 teaspoons of oil in a pan and saute shallot and garlic until soft. Rinse and halve chile pepper, remove seeds and ribs and chop very finely. Add to shallot and garlic, saute briefly.
Add tomato paste and canned tomatoes, simmer for a few minutes. Season with sugar, salt and pepper. Add fish to the sauce. Spread fish with sauce on 4 double-layered pieces of foil, top with celery and corn, drizzle with remaining oil and lightly season with pepper.
Fold foil tightly and bake in preheated oven at 180°C (approximately 350°F) on a wire rack for about 20-30 minutes.
Remove from oven and plate. Serve hot.