- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 500 g quartered baby potatoes, blanched
- 1 bunch baby carrots, halved, blanched
- 200 g peas
- 50 g butter, diced
- 2 tbsp roughly chopped flat-leaf parsley leaves
- 2 tsp finely grated lemon zest
- 4 tbsp crème fraîche (or sour cream)
- 4 x 180 g King salmon fillets (skin-on)
- 4 tbsp olive oil
- Lemon wedges, to serve
Instructions
- Preheat the oven to 200˚C. Cut four large squares (30 cm x 50 cm) of aluminium foil. In the centre of each foil square, place a 15 cm x 15 cm square of baking paper.
- Divide the vegetables between each baking paper square and top with a little butter, parsley, lemon zest and crème fraîche, finishing with a salmon fillet for each parcel. Drizzle lightly with lemon oil.
- Fold the baking paper into a parcel, then wrap the foil around it.
- Place the parcels onto a baking tray and bake for 8-10 minutes, or until the fish is just cooked. Serve the parcels opened onto plates with lemon wedges on the side.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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