You get it all: No fuss salmon with ginger and lemongrass greens.

A parcel of fish is an excellent way to preserve its tenderness and flavor. It’s a fabulous method to apply to different fish and flavours.


1 tbsp light soy sauce

1 Tbsp mirin

2 spring onions, thinly shred

One courgette. Cut in half widthwise.

Few sugar snap peas, chopped in half and halved longways

1 fillet of salmon (about 120g).

One lemongrass stalk. Very thinly shred. Any tough outer leaves should be discarded.

1 thinly sliced red chilli

Fresh root ginger, approximately 7g. Finely shred.

1 minced garlic clove

Sea salt, freshly ground black pepper

A handful of chopped fresh coriander leaves to garnish

  • Pre-heat your oven to 200C/180C fan/gas 6. Combine the mirin and soy in a small bowl. Take a piece of foil or greaseproof paper measuring 50cm by 40cm and put it in a medium-sized roasting pan.
  • Season with the sugar snap peas, spring onions and courgettes on the parchment. Next, place the fish on the paper. Add the mirin and soy sauce. Place the soy and mirin mixture on top of the folded paper. Then fold the edges together. To secure, fold the ends of paper several times and tuck under the parcel.
  • Put the fish in the oven and bake for 20 minutes. Place the fish on a platter, and then scatter some coriander over it.

Also, works great with firm white fish fillets, such as pollock, haddock, tilapia or hake.