Serves 4

1 tablespoon olive oil
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
400g canned crushed tomatoes
1 tablespoon each coarsely chopped fresh flat-leaf parsley and mint
4 baby new potatoes (chats) (160g), sliced thinly
4 x 220g skinless salmon fillets
1 medium lemon (140g), sliced thinly


1.    Preheat oven to 200°C/400°F.

2.    Heat oil in a large frying pan; cook onion and garlic, stirring, until onion softens. Add tomatoes and herbs; bring to the boil. Reduce heat; simmer about 5 minutes or until mixture has thickened and reduced slightly. Season to taste.

3     Place potato, slightly overlapping, onto four 30cm x 40cm (12-inch x 16-inch) pieces of baking paper; top with salmon. Spoon tomato mixture over salmon; top with lemon. Fold paper to enclose fish.

4.    Place parcels on a baking tray; bake about 15 minutes or until fish is cooked as desired. Serve fish in parcel.

nutritional count per serving  28.4g total fat (6.9g saturated fat); 2222kJ (531 cal); 10.4g carbohydrate; 55.6g protein; 3.8g fibre

Tip:  To fold the parcel, bring long sides to meet in the middle, fold over about 1cm  folding all the way down. Then fold edges under to enclose.

Serving suggestion:  Preserved lemon and olive couscous.


Photographer: William Meppem

From The Australian Women's Weekly's Meals in Minutes Cookbook.