Fish Papillote with Curry Masala: Steamed, Silky, 15 Minutes

The lightest dinner in the KABO repertoire. Fish papillote is a classic French technique, fish steamed in a sealed parchment parcel, given a KABO twist with Curry Masala. Everything cooks in its own aromatic steam, so the fish stays silky and the flavour goes nowhere but in.

What You Need

• 120g fillet of fish (salmon works beautifully)
• 1 tbsp KABO Curry Masala
• 2 tbsp oil
• 1 tsp lemon juice
• Salt and pepper (if needed)
• 1 large zucchini, cut into cubes

Method

1. Season the fish with lemon juice, salt and pepper.
2. Dust the fillet generously with KABO Curry Masala.
3. Cut a large piece of baking paper. Place the zucchini on the paper and lay the fish on top.
4. Fold the parchment into an envelope, sealing all the openings.
5. Place in a steamer and steam for 10 minutes.
6. Finish with chopped coriander leaves.

Serve It With

A lemon wedge and a drizzle of extra virgin olive oil.

Chef's Tip

Keep it simple: all the flavour stays sealed in the parcel, so there's nothing to add and nothing to wash up.