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.
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