Red Snapper Baked in Foil
Sprinkle fish with a little lemon juice. Rinse celery, remove threads and dice. Peel shallot and garlic, finely chop and sauté in oil until translucent. Rinse chile pepper, halve, remove ribs and seeds and chop very finely. Add pepper to the garlic and shallots and sauté briefly. Stir in tomato paste and tomato puree. Season with salt, pepper, and lemon juice to taste. Remove from heat.
Rinse fish fillets, pat dry, sprinkle with a little salt and top with the red sauce. Place filets on a large piece of aluminum foil. Top with corn and celery and seal the foil to form a packet. Bake in preheated 180°C (approximately 350°F) for about 20-30 minutes. Serve immediately.