This recipe comes from Daniel Cortes Romo, a Mexican television star, who loves to cook in the Zone.
This recipe comes from Daniel Cortes Romo, a Mexican television star, who loves to cook. He shared this recipe during a presentation at the second Conference on Anti-Inflammatory Medicine in Cancun. Preheat oven to 425°. Cut a 12-inch piece of aluminum foil. Slice the vegetables and the olives and place half of them on the foil as a bed. Brush mustard on both sides of the fish, plus salt and pepper and then cover the fish with more vegetables and 1 teaspoon olive oil. Tightly fold foil and place in the oven for about 15 minutes or until fish flakes. Boil or microwave the green beans, drain and plate with the fish and roasted vegetables. Drizzle the green beans with 1/2 teaspoon of olive oil. Finish your meal with sliced strawberries.