I love cooking fish using the “En papillote” method. It seals in the flavour, ensures deliciously moist fish, creates very little mess and washing up, which is always a bonus. I like to serve the fish in the parcel on the plate so people can open their own and enjoy the aroma as they open it. Serve with rice or noodles. See my stories.
1 teaspoon miso paste
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon honey
Juice of 1 lime
4 salmon fillets
2 cloves garlic - finely sliced
1 thumb sized piece of ginger - cut into matchsticks
1 chilli - sliced
1 tablespoon - coriander
4 pieces A4 parchment paper or foil
Preheat the oven to 220 degrees.
Mix the marinade ingredients in a bowl. Place each salmon fillet in the centre of the parchment paper, so that the salmon is vertical and the paper is horizontal. Cost the salmon with the marinade and top each one with, garlic, ginger, chilli, coriander and seasoning. Wrap the parcels up by taking each end, folding and sealing the top and both ends. Place on a baking tray and in to the oven for 12 minutes. Remove from the oven and leave somewhere warm to rest for 5 minutes before opening.