Poisson en Papillote

Soften banana leaves by passing them briefly over an open flame or blanching in hot water. Cut into large squares big enough to wrap each fillet.

Season fish fillets with salt, lemon juice, and a drizzle of groundnut oil. Let marinate for fifteen minutes.

Place each fillet on a banana leaf square. Top with tomato slices, onion rings, garlic, hot pepper slices, and fresh basil.

Fold the banana leaf around the fish to create a sealed packet, tying with string if needed to keep closed.

Place packets in a steamer or on a rack over simmering water. Steam for twenty minutes until the fish is cooked through and flaky.

Serve the packets unopened and let each diner unwrap their own parcel at the table, releasing the fragrant steam.