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Tammi Kwok

Fish En Papillote Recipe with Persian Flavours!

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. Heat your oven to 180C.
  2. Mix the tumeric, dill, a touch of olive oil and lemon juice in with the cooked rice.
  3. Tear out 4 pieces of baking paper about 30 cm long, and divide the rice evenly.
  4. Top with vegetables, and a salmon fillet each.
  5. Arrange the olive slices on the salmon fillets, and fold to close.
  6. Place all the parcels on a baking tray and place in the oven for 10min, or till the salmon is done to your liking.
  7. Meanwhile, mix the chopped tomatoes, onion, cucumber, chopped dill, lemon juice and olive oil with salt and pepper to taste.
  8. Sprinkle sumac on the yoghurt to finish.
  9. 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.