Basa en Papillote

Posted by Marlenne Maduro on

Basa en Papillote 

Basa en Papillote 

1 pack of Rainforest Seafoods Basa fillet
Sea salt and freshly ground black pepper  or Simo’s Scotch Bonnet Salt 
1 small lime, quartered, to serve 

For the salsa

  • 12 cherry tomatoes, quartered
  • Small bag callaloo 
  • 4 spring onions, trimmed and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 tsp chopped scotch bonnet (OPTIONAL If you like it spicy!) 
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • Good pinch of salt
  • 4x 10 gr butter block 
  • Freshly ground black pepper


  • Preheat the oven to 350 F
  • Cut four sheets of grease proof paper big enough to fold over the fish to    make a parcel. Combine all the ingredients for the salsa then divide it evenly underneath each fillet.
  • Add the salt & pepper seasoned fish & the 10 gram butter piece on top
  • Seal up the parcels, place on a baking sheet and cook in the oven for about 15 minutes until the fish is just cooked through. 
  • Drizzle the juice of a lime quarter over each fish just before serving. Serve with some boiled potatoes and a green salad (Optional)!  

By Christina Simonitsch of Simo’s Bread and Catering