Ingredients

• 4 cups peeled, diced jicama
• 4 cups diced papaya
• 1 cup red bell pepper
• 1/8 cup diced jalapeno
• 1 cup finely chopped cilantro
• 1/4 cup lemon juice
• 4 (8-ounce) sea bass fillets*
• 1 package banana leaves
• 1 cup finely chopped peeled ginger
• 1 cup finely chopped lemon zest
• 1/4 cup chopped parsley
• 1/8 cup olive oil
• Salt and pepper

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Instructions

1. Preheat oven to 400 degrees F.
2. For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste.
3. For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.
4. Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa.