Baked Fish Parcels
This is a hands-off, fast and easy way to cook fish for dinner. Cooking the fish in the parcel steams the fish and keeps it moist, but be careful not to overcook it! I’ve provided a base recipe and some suggestions, but use your personal preference and tastebuds to go around the world with this meal.
Base recipe (quantities are per parcel):
1 fish fillet (salmon, haddock, cod, trout, bass or bream)
Handful of vegetables (spinach, chard or kale finely sliced; pak choy, choi sum, halved or quartered; sprouting broccoli, kept whole)
Handful of fresh herbs (coriander, parsley, mint, dill, spring onions)
Lemon, lime or orange (slices, zest and/or juice)Salt and pepper
Preheat the oven to 180C.
Lay a sheet of greaseproof paper on a large baking tray. Fold in half and cut a half-heart shape out of the paper, then open back out (so it looks like a heart).
Place the vegetables in the middle of the paper then lay the fish on top. Add herbs and other flavourings on top. Fold the heart back over and crimp the edges to seal the fish and vegetables in.
Place in the oven to cook for 15-25 minutes, depending on the thickness of the fish fillet. Check it’s cooked through.
Serve with some starch - rice, potatoes, squash and some more veg.
Recipe ideas:
Bass or bream, pak choy, lime zest and juice, sliced chillies, fish sauce, some sesame oil.
Salmon, sliced courgettes, spoonful of harissa, a handful of coriander.
Haddock or cod, spoonful of miso, sliced shiitake mushrooms, spring onions.
Trout, rainbow chard, lemon juice, thyme and rosemary, crushed garlic, small pat of butter.
Salmon, chopped red pepper, cherry tomatoes, ground cumin and coriander, fresh coriander, lime.