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Fish En Papillote Recipe with Persian Flavours!

Tammi Kwok
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients
  

  • 4 Salmon Fillets
  • 150 g cherry tomatoes quartered
  • 1.5 cup cooked rice*
  • 1 tsp tumeric
  • 1.5 tsp chopped dill
  • 1 bunch broccolini
  • Julienned snow peas
  • Lemon and garlic olives sliced
  • Lemon juice and olive oil to taste

To serve

  • Greek Yoghurt
  • Sumac
  • Chopped dill
  • Lemon Juice to taste
  • Olive Oil to taste
  • 1 cucumber diced
  • 1 brown onion peeled and diced
  • 2 tomatoes diced
  • Salt and Pepper

Instructions
 

  • Heat your oven to 180C.
  • Mix the tumeric, dill, a touch of olive oil and lemon juice in with the cooked rice.
  • Tear out 4 pieces of baking paper about 30 cm long, and divide the rice evenly.
  • Top with vegetables, and a salmon fillet each.
  • Arrange the olive slices on the salmon fillets, and fold to close.
  • Place all the parcels on a baking tray and place in the oven for 10min, or till the salmon is done to your liking.
  • Meanwhile, mix the chopped tomatoes, onion, cucumber, chopped dill, lemon juice and olive oil with salt and pepper to taste.
  • Sprinkle sumac on the yoghurt to finish.
  • Serve parcels hot with tomato salad and sumac yoghurt on the side.

Notes

*If you don't have cooked rice available, you can flavour the rice whilst cooking by placing tumeric, dill, salt to taste and a touch of olive oil in with the raw rice to boil.