How To Make Seafood Papillote
This is the first ever Bondi Harvest recipe that we filmed. My, how we’ve come a long way since then (and we’re not just referring to Guy’s hair?!).
If you don’t cook seafood because you can’t stand the way it makes the house smell, then this is the perfect recipe for you.
Seafood en Papilotte is french for “seafood in parchment” or paper. We’ve used foil in this recipe but you get the idea. This method of cooking seafood allows it to steam in it’s own flavours and juices and is a simple, fuss-free way to cook delicate seafood.
If you don’t have a barbecue pop it in a 180°C/350°F oven for 10 minutes to achieve the same effect. Yeew!
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Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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