Cooking fish in a parcel or ‘en papilotte’, to give it it’s Sunday name, is a great way to cook it. The parcel keeps all the juices and aromas inside, helping to keep the fish juicy and your kitchen smelling sweet.
Couscous, which is a type of pasta, is also a very quick and easy thing to make and can be flavoured with any herbs and spices. Your imagination is your limit. If you eat a gluten free diet, I use quinoa as a couscous alternative, just cook it for 10 minutes and carry on with the recipe.
I used salmon for this recipe, however it would work with most fish fillets or chicken breast.
If you’re using chicken, use small chicken breasts and cook the parcels at 200C/400F/Gas6 for 20 minutes. Let the parcels sit for 5 or 10 minutes before opening.
Salmon Parcels with Pistachio & Lime Couscous
Cooking the fish in a parcel seals in all the juices and aromas which in turn flavours the couscous.
4 salmon fillets
1 mug couscous
1 mug water
1 tsp vegetable stock powder
4 spring onions, finely sliced
Rind and juice of 1 lime
50g pistachio nuts
2 tbsp olive oil
Salt & pepper
Heat the oven to 220C/425F/Gas7
Bring the water to boiling in a pan with a lid, add the vegetable stock powder, stir and add the couscous. Stir again, put the lid onto the pan and remove from the heat. Allow to sit for 10 minutes.
Remove the lid from the pan, add the sliced spring onions, pistachio nuts, lime rind and juice and olive oil. Stir to combine and season to taste with salt & pepper.
Cut 4 large squares of non stick baking parchment or foil, divide the couscous onto the middle of each square.
Place a piece of salmon on top of each pile of couscous, season well with salt & pepper and fold the edges of the paper together to make sealed parcels.
Place the parcels onto a baking sheet and put into the oven for 10 – 12 mins. Remove from the oven and serve in the parcels.
Here’s a video to show you how to make the parcels.