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Mains
2
15 minutes
Fillets of Bhetki, also known as Barramundi or Asian sea bass, are baked in banana leaves to perfectly absorb the spicy green chutney in this classic Parsi recipe.
Prepare the ingredients
Transfer the Patrani marinade to a bowl. Evenly marinate each fillet and place the fillets in the refrigerator before you move to #2. Cut the lemons into wedges and set aside.
Blanch the banana leaves
Set a pot of water to boil. Flash blanch each banana leaf in the boiling water for 2-3 seconds. Pat the leaves dry with a paper towel.
Assemble the packets
Place a fillet in the middle of a banana leaf. Fold the leaves tightly over the fish from each side, ensuring that the packet is properly sealed. Repeat for all 6 fillets.
Cook the fish
Preheat the oven at 200C. On a baking tray, place the packets of fish with the folded sides facing down to prevent them from opening. Bake for 8-10 minutes or until they are just cooked.
Serve
Once cooked, carefully transfer the wrapped fish and lemon wedges to a plate and serve hot.
