- 1 yellow onion
- a few sprigs of fresh thyme
- 1 red bell pepper
- 2 salmon filets, room temperature, not frozen
- 8 cherry tomatoes
- Drizzle of olive oil
This fish recipe is ideal for those who are just started cooking. This is because it uses a technique which is very simple. It has a very French name too: papillote. It basically means that you wrap up your fish (filet) in aluminium foil and bake it. If you like, you can serve the cooked fish in the aluminium wrapper too.
In our recipe papillote means that you wrap up whatever you want cooked, then pace it in the oven to let it steam using its own liquids. The French usually use parchment paper, while other countries prefer plant leaves such as banana anc cabbage leaves. So let’s get started, shall we?
Kitchen equipment needed
- Roll of aluminium foil
- Chef’s knife + cutting board
Preparation — 10 minutes
CLEAN the outer layers from the yellow onion and slice it in half rings. RINSE the red bell pepper and dice it as finely as you can using the chef’s knife and cutting board. WASH the cherry tomatoes and cut in half.
PRE-HEAT your oven to a temperature of 180 degrees celsius or 356 degrees fahrenheit. ADD one salmon filet on a sheet of aluminium foil, add 1/2 of the ingredients to each ‘package’. Drizzle lightly with olive oil and add a few sprigs of thyme, wrap tightly. REPEAT these steps for the other salmon filet.
Baking the salmon — 15 minutes
BAKE the salmon packages for 15 minutes. WHEN ready, remove any excess fish protein (white stuff) from the salmon filets and serve immediately. Best enjoyed with a nice glass of sweet white wine and roasted potatoes + salad on the side.