Fish in holy leaf with pumpkin seed sauce

Ingredients

For the fish

• 6 filetes of sea bass or red snapper
• 6 hojas large hoja santa leaves
• Salt, pepper and lemon zest

For the pepita sauce

• 1 cup de pepitas de calabaza (tostadas)
• 500 g of roasted tomatillos
• Roasted poblano peppers and 2 hoja santa leaves
• Fish or chicken broth

For the side dish

• Mexican zucchini and corn sautéed with butter

Preparation

1. Salsa: Blend toasted pumpkin seeds with tomatillos, roasted poblanos, cilantro and hoja santa. Fry in oil for 10 min until it thickens and is creamy.
2. Pescado: Season the fillets. Wrap them in a hoja santa leaf (pass it over the griddle if it is stiff).
3. Bake: Cook the packets at 190 °C for 12-16 min until the fish is juicy and aromatic.
4. Zucchini: Sauté zucchini and corn over high heat so they retain texture and don't release water.

Assembly

Place a mirror of green pumpkin seed sauce. Arrange the fish (you can leave the leaf open underneath) and serve the zucchini on the side. Decorate with whole toasted pumpkin seeds.