I love this simple and very healthy French technique. All you need is a fast cooking protein, an aromatic herb and some seasoning.
- Basil leaves.
- Olive oil.
- Salt and Pepper.
- Parchment paper.
The fish must be at room temperature. The width of the parchment paper must be at least 4 times the width of the fish. Fold the paper in half. Rub in a few drops of olive oil. Spread out the basil leaves. Keep the fish. Sprinkle salt and pepper on top of the fish. Cover with basil leaves.
Fold the parchment paper and start folding in the edge by making overlapping folds. There are a lot of videos available online showing the correct technique.
Into an oven at 190C for 30 mins. If you did it right the seals will hold the steam inside and bloat up like a balloon.
Let it cool for at least 5 mins before slicing it open. Serve with some more fresh basil leaves, tomatoes and lemons.