Try this fancy heart-healthy fish “en papillote” that’s really easy to make and full of beautiful veggies and fresh herbs. It’s perfect for those who want something light for lunch or dinner.
Serves: 4 Prep. time: 15′ Cooks in: 15′ Ready in: 30′
Ingredients
4 fresh salmon fillets
1 zucchini, in matchsticks
1 carrot, in matchsticks
2 spring onions, finely chopped
4 tbsp dill, finely chopped
4 tbsp spearmint, finely chopped
4 tbsp white wine
½ cup lemon juice
1 lemon, zested
1 lemon, in round slices
4 tbsp single cream
extra-virgin olive oil
salt, pepper
Method
Step 1
In a bowl mix zucchini, carrot, onions, herbs, lemon juice and zest, salt and pepper and a little oil. Toss and set aside. Preheat oven at 200C/fan. Fold 4 large pieces of parchment paper in half to crease it; open, and lay them flat. Brush the inside with oil.
Step 2
Season fish fillets with salt and pepper. On one side of crease, mound veggies and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with 1 tbsp wine and 1 tbsp single cream.
Step 3
Fold parchment over salmon and make small overlapping pleats to seal the open sides. Place packets on a rimmed baking sheet and bake for 15 minutes until salmon is opaque throughout.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Σολομός στο πακέτο με λαχανικά και μυρωδικά
