Salmon and vegetable parcels Recipe

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  • Healthy
  • Low-fat

serves:

4

Cost:

not

Total Time:

00:00

Prep:

00:25

Cooking:

00:25

These parcels are rich in fishy oils and minerals- who says pastry is bad for you!

Ingredients

  • 4 small potatoes, well scrubbed
  • 450g (1lb) mixed vegetables, eg, carrots, peas, broccoli, cauliflower
  • 4 tsp vegetable oil
  • 450 g (1lb) salmon, skinned and cubed
  • Salt and freshly ground black pepper
  • 4 x 30 cm (12") foil squares, lightly oiled

Method

  • Preheat oven to 190°C/375°F/gas 5. Cut each potato in half lengthways. Cut each half in half lengthways and repeat until you have 8 equal sized potato wedges.

  • Simmer the potato wedges for 5 minutes in just enough water to cover them. Drain.

  • Meanwhile prepare the chosen vegetables. Make sure they are clean, scrape or peel where appropriate and cut into even pieces.

  • Lay the foil squares on the work surface and lightly brush with a little vegetable oil.

  • Place equal amounts of vegetables and potatoes in the centre of each foil square and top with the fish. (If preferred use cod or haddock).

  • Drizzle 1tsp of oil over the top of each pile of fish and vegetables, season with salt and pepper.

  • Bring the four corners of each square up to the middle and scrunch together to form a parcel.

  • Place the 4 parcels on a backing sheet and cook for 25 mins. Be careful when opening the parcels as some steam may escape.

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