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1
Preheat oven to 400 degrees F.
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2
In a mini chopper grind ginger, garlic, and serranos to a chunky paste.
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3
In a saute pan, heat oil over medium heat, saute onions and the ground ingredients.
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4
Stir and cook till fragrant and all ingredients are slightly soft, about 3 minutes.
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5
Stir in curry leaves.
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6
Add 1 teaspoon each salt and pepper.
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7
Mix in coconut oil and lemon juice and take off heat.
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8
Leave to cool and prepare parchment packet.
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9
Cut out heart shapes or rectangular shapes from parchment enough to cover fish, either 2 very large shapes or smaller ones for individual fish packets.
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10
Season the fish with the remaining salt and pepper.
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11
Put fish in packets, 4 pieces per packet and divide and spread onion mixture evenly over fish.
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12
Alternatively, for individual packs, place 1 piece of fish plus 1 tablespoon of onion mixture spread over it for each pack.
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13
Tightly seal and pinch edges.
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14
Place packets on baking tray in oven for 20-25 minutes.
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15
Take out of oven and wait a couple of minutes before breaking open to serve.
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16
(En Papillote Method sourced from challenge recipe of Daring Kitchen website.)
