Salmon en papillote

Fish ‘en papillote’ or ‘in parchment’ is so tasty and hassle free. It works well with any kind of fish particularly salmon, cod, haddock and sea bass. Wrapping the fish into parcels traps the moisture, steaming the fish so it stays juicy and tender.

For the dressing you will need: a stick of lemongrass roughly chopped, a shallot finely diced, a thumb of ginger finely sliced, a finely chopped red chilli, a clove of garlic, a tablespoon of soy sauce, a tablespoon of mirin and a tablespoon of toasted sesame oil, one teaspoon of honey or sugar, one teaspoon of fish sauce, the juice and zest of a lime and a bunch of coriander.

Bash the lemongrass with a rolling pin or in a pestle and mortar until it becomes mushy, this will release the flavour. Dice the shallot, slice the ginger and finely chop the chilli and add to a bowl with all the liquid ingredients. Zest and squeeze in the lime juice and stir in the lemongrass followed by a handful of chopped coriander.

Place the fish onto separate pieces of baking parchment and pour the dressing over each fillet. If you have any carrots or courgettes kicking about you can finely slice a couple into long thin strips and add a handful of each to the parcels.

Cook the fish in a preheated oven of 180 degrees for about 25-30 minutes. Serve with rice.