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Ingredients:
Drizzle of olive oil
2 x 60g portions of salmon, skin removed
4 lemon slices
8 cherry tomatoes, sliced in half
12 large fresh basil leaves, roughly torn
Freshly ground black pepper

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Salmon with Tomato and Basil Cooked in a Parcel

SERVES: 2

This method of steaming fish in a little parcel is very easy and can be used for other types of fish according to preference. The most important thing is that the parcel is tightly shut so the steam inside cooks the fish beautifully, rather than escaping. You can make the parcel up to a day ahead and leave in the fridge until you are ready to cook. Serve with boiled new potatoes and courgettes.

Prep: 5 minutes
Cook: 15 minutes

1 Preheat the oven to 220°C/200°C fan/425°F/Gas mark 7.

2 Lay out a piece of baking paper, about 40 x 40cm, on a baking tray and drizzle one side with a little oil.

3 Sandwich each piece of salmon between 2 slices of lemon and place on the oiled baking paper.

4 Scatter the tomatoes and basil leaves around the fish and season with black pepper.

5 Fold over the baking paper and wrap the parcel tightly on all sides so no steam can escape.

6 Cook for 10–15 minutes, depending on the thickness of the fish. If the fish is not cooked when you remove from the oven, simply wrap the paper up again and pop back in the oven for a few more minutes until it is cooked through.

Variation
Follow the recipe as above, replacing the salmon with 2 small chicken breasts at step 3.

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