Photo of Harissa salmon & prawn parcels by WW

Harissa salmon & prawn parcels

1 - 8
PersonalPoints™ per serving
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(s)

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 teaspoons, level

Lemon(s)

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.

Notes

Cook’s tip Serve this with the Jewelled giant couscous.