Prep 20 mins
Cook 35 mins
This method of cooking fish is so easy and the children love it, especially when they have their own little fish parcels. The steaming process traps all the goodness and flavour of the fish – what could be better?
For the salmon en papillote
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 red chili pepper, deseeded and finely chopped
- 1 large shallot, thinly sliced
- 1 carrot, peeled and cut into thin matchsticks
- 8 sugar snap peas, halved lengthways
- 8 stalks sprouting purple broccoli
- 8 green olives
- 1 tablespoon chopped flat leaf parsley
- 2 salmon fillets
For the crushed new potatoes
- 12 new potatoes
- 6 fennel seeds, crushed
- dill, finely chopped, to serve
- For the salmon en papillote:
- Preheat the oven to 375°F
- Cut 2 pieces of greaseproof paper, measuring about 9in square. Drizzle with olive oil.
- Sprinkle over the garlic, chili and shallot and arrange the vegetables and salmon fillets on top. Season with salt and pepper. Wrap up the paper to form parcels, folding the edges to seal. Place on a baking sheet and bake for 10-15 minutes. Meanwhile cook the potatoes.
- For the crushed new potatoes:
- Boil the potatoes until they are just cooked (but not soft). Mash roughly with the back of a fork and place on a lightly oiled baking tray. Sprinkle with the crushed fennel seeds.
- Turn up the oven to its highest setting and roast the potatoes until crisp and golden. Sprinkle with dill and serve with the parcels of salmon.