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Harissa salmon & prawn parcels

Harissa salmon and prawn parcels

0
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Make a fuss-free fish supper with these easy parcels – they’re self-contained, which means there’s less washing-up to do!

Ingredients

Fennel

1 medium, thinly sliced

Red capsicum

1 medium, sliced

Zucchini

1 medium, sliced

Tomato(es)

8 medium, roma variety, halved

Skinless salmon

480 g, (4 x 120g)

Harissa

1 tbs

Raw peeled prawns

200 g, peeled

Cumin seeds

1 tsp

Lemon(s)

1 medium, quartered

Fresh mint

2 tbs, chopped

Instructions

  1. Preheat oven to 200°C. Cut four 30cm squares of baking paper.
  2. Place fennel, capsicum, zucchini and tomatoes in centre of each piece of baking paper. Top with salmon and spread 1 teaspoon harissa paste over each fillet. Divide prawns between squares and sprinkle with cumin seeds. Squeeze 1 lemon quarter over each. Fold baking paper to enclose fish.
  3. Place parcels on a baking tray and bake for 25-30 minutes or until fish is just cooked. Unwrap carefully (steam will be hot) and sprinkle with mint to serve.

Notes

To make this recipe easier, simply layer ingredients in a medium baking dish, cover with foil and bake for 25-30 minutes or until fish is just cooked.

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