Harissa salmon & prawn parcels
1
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 individual, thinly sliced
Red pepper
1 medium, deseeded and sliced
Courgette
1 medium, sliced
Tomato
8 medium, plum, halved
Salmon, raw
4 fillet(s), medium
Rose harissa paste
30 g
King Prawns, Raw
200 g, peeled
Cumin seeds
1 teaspoon(s), level
Lemon
1 medium, quartered
Mint, Fresh
4 sprig(s), leaves picked and finely chopped, to serve
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Lay 4 x 30cm baking paper squares out on the work surface.
2
Divide the fennel, pepper, courgette and tomatoes between the baking paper squares, leaving a 5cm border. Top each with a salmon fillet, then spread ½ tablespoon harissa over each fillet. Divide the prawns between the squares and sprinkle over the cumin seeds. Squeeze 1 quarter of lemon over each.
3
Bring the edges of the baking paper squares up and over the filling to create a parcel. Put on a baking tray and bake for 25-30 minutes, until the salmon is cooked through.
4
To serve, open the parcels and scatter over the mint.
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