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
1 lemon
Salt and pepper
50g fresh parsley |  |
Instructions
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.
Additional Notes:
It is important to cut the vegetables very thinly as the fish will cook quite quickly, otherwise your vegetables will be undercooked.
Recipe Analysis:
Servings: 4
 | Per 100g | Per serving: 270g |
| Energy (kcal) | 113.0 | 307.0 |
| Protein (g) | 11.7 | 31.8 |
| Carbohydrate (g) | 2.5 | 6.9 |
| Sugars (g) | 2.2 | 6.1 |
| Total Fat (g) | 6.3 | 17.0 |
| Saturated Fat (g) | 1.1 | 2.9 |
| Fibre (g) | 0.7 | 2.0 |
| Salt (g) | 0.1 | 0.2 |