Lemon Ginger Fish in Baking Paper

Text read by Mary Peters

Ingredients

2 salmon fillets
½ bunch spring onions  
ginger root (about the size of a thumb)
2 medium tomatoes
½ pepper, red or yellow
2 small limes
50 ml sesame oil
2 medium-sized mushrooms
salt and pepper
chilli powder or small chilli pepper
garlic
fresh coriander  

Method

To make the pancake batter, whisk together the flour, milk, eggs, and salt. Now add pizza seasoning or oregano according to taste and whisk again.

Next, chop the remaining ingredients. Dice the peppers and salami, quarter or eighth the tomatoes (depending on size) and cut some cheese from the cheese block. Now add all the ingredients, except the cheese, to the batter and stir in.

Heat the pan with oil. Pour in enough batter for one pancake and distribute the ingredients evenly. Now place a few slices of cheese on the pancake. Once the pancake has firmed up a bit and browned to your liking on the bottom, flip it over and bake the other side with the cheese and brown to your liking.

Spread out four sufficiently large pieces of baking paper on the work surface and place a salmon fillet on each. As you fold the baking paper later, it is best to fold it slightly to the side and a little in the middle.

Cut the spring onions, tomatoes, peppers and mushrooms into roughly equal pieces and place in a bowl together with finely chopped ginger, chopped chilli and chopped garlic and coriander. Sprinkle with the juice of the limes and mix well, then season with salt and pepper. It is better to over-season a little, as the fish fillet remains unseasoned). Divide the vegetables evenly among the four fish fillets and then drizzle with enough sesame oil.

Fold the baking paper over the vegetables and the fish and seal as tightly as possible with a stapler. It is a good idea to fold in the edge a little more to make it tight.

Place the finished packets in the oven at
160 °C top/bottom heat and cook on the middle shelf for approx. 25 – 30 minutes. The baking paper may puff up, so keep an eye on it from time to time. After cooking, remove the fish from the oven and either serve directly in the baking parchment (always goes down well with guests) or place it on plates. A delicious sauce develops in the package.