Lunch

Injera-Crusted Snapper en Papillote with Mitmita Emulsion & Charred Green Olives

Name: Injera-Crusted Snapper en Papillote with Mitmita Emulsion & Charred Green Olives
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 whole red snapper (1 lb each), scaled and gutted; 1/4 cup shredded injera (fermented teff flatbread); 1/2 cup Castelvetrano olives, halved; 1/2 red onion, thinly sliced; 3 tablespoons extra-virgin olive oil; 1/4 cup fresh cilantro; 2 tablespoons fresh lime juice; 2 teaspoons mitmita spice blend (chili, garlic, ginger, fenugreek); 2 cloves garlic, minced; 1 tablespoon berbere paste; sea salt and cracked pepper; 2 tablespoons neutral oil for crust

A whole snapper, scored and crusted with shredded injera for textural depth, steams en papillote with green olives, red onion and mitmita—a fiery Ethiopian chili oil. Opening the parchment releases aromatic steam infused with fermented bread and burnt spice.

855cal 94gprotein 11gcarbs 47gfat 20min prep 18min cook 2serves

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