Ingredients to make Grouper en papillote with onions in their juice:
- 600 g of clean grouper
- 200 g of small onions
- 2 butter spoons
- 1 glass of white wine
- salted
- Pepper
- parsley
- oil
How to make Grouper en papillote with onions in their juice:
- Turn on the oven and let it heat up to 200ºC.
- Prepare the papillote by cutting 4 pieces of aluminum foil.
- Place the grouper in the lower part of each piece of aluminum, season with salt and pepper and add the butter, the onions, and a sprig of parsley and a dash of white wine.
- We fold the aluminum foil, leaving space inside, closing the sides twice on themselves.
- We put it in the oven and when the papillote is swollen, it will indicate that it is already at its perfect cooking point.
- We present it on the plate with the aluminum foil open in half, as if it were a letter and the diner gradually removes the onions, the fish and its juice.
