Surmai, En papillote.
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En papillote is a French term that simply means, wrapped in paper.
Any sea fish. Garlic, chopped up. Onion, cut into rings. Green chilly, chopped up. Any aromatic fresh herb. Olive oil. Bell pepper cut into large pieces. Parchment paper. It must be cut into a rectangle with one side approximately double the length or the other side. Aluminium foil folded into a small tray. This helps collect any liquids that may leak out. It also leaves an open space on the grill rack for the bell peppers.
On the grill tray, place the aluminum tray made using the foil. Keep the bell peppers on the uncovered rack.
Liberally coat the fish with olive oil. Arrange all the other ingredients on it. Check out YouTube for videos on how to make the parchment packet. Its very easy and you can easily master it.
Into a preheated oven at 180C for about 15-20 minutes. The actual time depends on the size of the fish.
Let it cool before opening the pocket.