John bought basa fillets last time he did the shopping and we had two fillets remaining. Usually, we bread and bake them or pan fry them. This time, I wanted to try something different. I came across a few recipes for baking the fish “en papillote”, or baked in a parchment pouch. Most of the recipes I found for fish en papillote used lemons, something I don’t have in the house at the moment, so I had to improvise. Here’s my version of Basa en Papillote.
Oh, when the fish is done, make sure to drain the juices onto the rice. It’s yummy, too!
Basa en Papillote
- 2 basa fillets
- 1/4 cup mayonnaise
- 1-2 tsp dried dill
- 1/2 tsp apple cider vinegar
- 1/2 tsp curry powder (garam masala)
- salt and pepper to taste
Preheat oven to 425ºF
Mix together the mayonnaise, dill, apple cider vinegar, curry powder. Salt and pepper to taste. Tear off about 14-18″ of parchment for each basa fillet. Using the butter, generously “grease” the center of the parchment. Place one fillet on each sheet of parchment and divide the mayonnaise mixture between the two pieces.
Holding the edges of the parchment (along the length of the fillet), fold the parchment on itself, then fold the edges up tightly, enclosing the fillet in a “pouch”. Place the fillets in an 11×7″ baking dish. Bake at 425ºF for about 30 minutes or until done.
Serve with rice and vegetables.