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Fish en Papillote

Fish cooked en papillote is an easy, healthy, and flavourful way to cook fish; sealed in its own parchment paper pouch, the fish is steamed and infused with our fragrant Harissa Spice Blend inside a delcious little package.

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Ingredients

3 tbsp olive oil
2 garlic cloves, crushed
1 1/2 tsp Shemin’s Harissa Spice Blend (or to taste)
squeeze of lemon juice
4 firm fish fillets, approx. 220g each (e.g. cod, hake loin, monkfish)
1 small yellow pepper, sliced thinly
1 small red onion, sliced thinly
8 baby cherry tomatoes, halved
1 whole lemon, cut into slices
handful of fresh basil or coriander, chopped

Method

Heat the oven to 180°C.
Make the marinade for the fish by combining the oil, garlic, Shemin’s Harissa Spice Blend and the lemon juice. Cover the fish with the marinade and set aside.
Prepare a large piece of parchment paper, it should be large enough to fold over your piece of fish with a generous 3-4 inches around the edges. Use a separate piece of parchment for each piece of fish.
Lay your fish in the middle of each piece of parchment paper and divide your pepper slices, red onion, cherry tomatoes, lemon wedges and basil evenly among them. Drizzle with a little extra olive oil and check the seasoning.
Bring the sides of the parchment paper up over the fish; double fold the top and sides to seal, making packets so the fish can steam.
Put in the oven and cook for 15-20 minutes or until the fish is cooked through. Serve immediately and enjoy!

Serves 4