Lunch: Mixiote de Pescado (Branzino Wrapped in Banana Leaves)

This recipe includes superfoods such as:

Lemon

Health benefits of Mixiote de Pescado (Branzino Wrapped in Banana Leaves)

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 banana leaves, about 20 inches long
One 2-pound whole branzino, cleaned and scaled
Salt and pepper
2 slices lemon
2 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
1 clove garlic, thinly sliced
1 slice onion
1/4 red bell pepper, seeded and thinly sliced
2 root beer ( hoja santa) leaves
Extra-virgin olive oil

Instructions

Preheat the oven to 375 degrees F. Heat the banana leaves over an open flame until pliable. Sprinkle the inside of the fish with salt and pepper, and stuff the cavity with the lemon, parsley, thyme, bay leaf, garlic, onion and red pepper. Coat the outside of the fish with olive oil and sprinkle with salt and pepper. Wrap the fish in the root beer leaves, then wrap in the banana leaves. Tie at intervals with butcher's twine to secure the leaves to the fish. Bake until the fish reaches an internal temperature of 140 degrees F, 15 to 20 minutes, flipping once halfway through cooking.
NotesIf preferred, the fish can be grilled over a bed of coals.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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