No-fuss fish: Ginger and lemongrass salmon with greens in a parcel
Cooking fish in a parcel is a great way to keep it juicy and tender. It’s a fabulous method to apply to different fish and flavours.
1 tbsp light soy sauce
1 tbsp mirin
2 spring onions, thinly shredded
1 courgette, halved widthways and then cut into thin sticks
handful of sugar snap peas, halved lengthways
1 salmon fillet (about 120g)
1 lemongrass stalk, very thinly shredded, any tough outer leaves discarded
1 red chilli, thinly sliced
7g piece of fresh root ginger, finely shredded
1 garlic clove, thinly sliced
sea salt and freshly ground black pepper
handful fresh coriander, chopped, per servire
- Preheat your oven to 200C/ 180C fan/gas 6. In a small bowl, combine the soy and mirin. Cut a 50cm x 40cm piece of greaseproof paper or foil and place in a medium-sized roasting tin.
- Place the spring onions, courgette and sugar snap peas on the paper and season. Place the fish on top, then top with the lemongrass, peperoncino, ginger and garlic. Pour over the soy and mirin mixture. Fold the sides of the paper over the top, joining them in the middle, and fold together, pleating to enclose. Fold the ends of the paper over several times, then tuck them underneath the parcel to secure.
- Pop into the oven for 20 minutes until the fish is opaque and flakes easily. Put the parcel on a plate, Aperto, scatter over some coriander, then tuck in.
ALSO WORKS WELL WITH firm white fish fillets, such as pollock, haddock, tilapia or hake.