Cooking fish ‘En Papillotte’ (in paper) allows the fish to steam, ensuring that all of the cooking juices are retained and that the bag traps all the flavour of the fish infusing it further. A fuss free way to cook salmon and be sure that you will not over cook it. You can use this method of cooking for any fish fillet and you can cook individual parcels of a shared one like this recipe. Open at the table so you do not miss out on the effect of the releasing fragrance. Great for a dinner party, as you can make up the parcels before the guests arrive
- 2 medium courgettes
- 1tsp olive oil
- 2tbsp fresh oregano leaves
- 80g baby plum tomatoes, halved
- 350-400g salmon fillet
- ½ tsp black pepper corns
- 100ml white wine
Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Using a peeler, peel slices of courgette into ribbons. Press with kitchen paper to remove any excess water. Place in a bowl and toss with the olive oil, two thirds of the oregano and half the tomatoes.
Cut a double layer of greaseproof paper approx 30cm square. Place the courgette mixture in the centre scatter then top with the salmon. Season well with black pepper then top with the remaining, tomatoes, oregano and pepper corns.
Join the paper sides together in the middle and fold together pleating to secure. Twist one of the ends closed then pour the wine carefully in the opposite end before also twisting close. Place the parcel on an baking tray and bake for 20 minutes until the vegetables are soft and the salmon is cooked through.
Serve with steamed rice or boiled new potatoes.
Top tip for making Salmon, courgette and plum tomato parcel
Cooking in tightly sealed parchment or foil, ensures the cooking juices are retained and the fish stays moist so make sure the bag is securely closed