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