I love baking in parcels. In Italian we call them “cartocci”, and I find them an excellent way to bake fish and meat (but also vegetables) without wasting any flavours and juices.
This is a classic in my cookbook really. It requires very simple seasoning ingredients, and the flavours are amazing. You can also prepare them in advance, then heat up the oven and stick them in.
INGREDIENTS (serves 1-2)
- 2 skin-on salmon fillets
- 1 large ripened tomato, thickly sliced
- 1 lemon, sliced
- 1 clove garlic, sliced, or 1 heaped tsp garlic purée
- salt, parsley and pepper to taste
- 1 tbsp extra virgin olive oil
To prepare the parcels, you need greaseproof baking paper and tinfoil. Cut a piece of tinfoil large enough to be wrapped around the fillet and the other ingredients, and on top of it cut a piece of greaseproof paper. Line a baking sheet with them.
Preheat the oven at 200ºC. Place the fillets in the center of the parcel skin down, scatter the garlic slices or spread the garlic paste, place alternated slices of tomato and lemon on top of them and season with salt, pepper and parsley.
Close the parcel (or the parcels, according to the size of the fillets), and tighthly wrap the edges to avoid the steam to escape. Bake for 20 minutes, then take out of the oven and carefully open them to let the fillets cool down. Serve with steamed green beans and – if you have them – some roasted potatoes.