Developed by Kevin Dundon of Dunbrody Country House Hotel & Restaurant
This is a favourite of mine and it works very well as a quick meal option. En paupilotte is a French term which means ‘paper bag cookery,’ and it allows the fish to cook in a vacuum of steam. Serving the fish still in its wrapper ensures a full facial as well as dinner!!
Other suitable fish include Haddock, Monkfish, Pollack, and Cod.
This is an ideal recipe as it’s a very healthy way to cook fish and includes the full recommended daily allowance of vegetables. Salmon is also an excellent source of omega 3.
|Ingredients4 Salmon fillets (150g each)|
1 red pepper
1 medium carrot
1 red onion
100g green beans
Salt and pepper
50g fresh parsley
Heat the oven to 180C/350F/Gas Mark 4.
Cut four sheets of parchment paper -they will need to be at least A4 size.
Thinly slice all of the vegetables into even pieces and mix together in a bowl.
Neatly arrange a portion of vegetables on top of each piece of parchment.
Gently place the piece of fish on top of the vegetable mixture.
Season the fish with a little salt and freshly ground black pepper.
Thinly slice the lemon and place a slice on top of each piece of fish and place a piece of parsley on top of that.
Fold the parchment paper over from each side and twist either end, much like a Christmas cracker, making sure that all the fish is covered and sealed in.
Put the parcels into the pre-heated oven and bake for17-20 minutes, depending on the thickness of the fish.
It is important to cut the vegetables very thinly as the fish will cook quite quickly, otherwise your vegetables will be undercooked.
Per serving: 270g
|Total Fat (g)|
|Saturated Fat (g)|