Recipes / Seafood

Stuart made these last night (with only a few instructions!) and they were really easy, quick and delicious. Serves 2.

Ingredients

  • 2 salmon pieces
  • 2 carrots, peeled and sliced into 5mm rounds
  • 1 leek, washed and sliced into 5mm rounds
  • 1 zucchini, washed and sliced into 5mm rounds
  • Kipfler potatoes, washed and sliced into 5mm rounds
  • Cream
  • Salt and pepper
  • Pinch nutmeg
  • 2 fresh bayleaves (if you have them)

Directions

  1. Preheat the oven to 200C. Cook the potatoes in the microwave for a couple of minutes to soften slightly.
  2. On a large piece of alfoil, place the one piece of fish and scatter with half of the vegetables. Add a couple of teaspoons of cream, salt and pepper, nutmeg and 1 bayleaf. Repeat for the other piece of salmon.
  3. Wrap portions in a way which will not allow the juices to escape. Place on a baking tray and in the oven for about 20 to 30 minutes, or until the vegetables are tender and fish cooked. Delicious served with a bit of lemon or dijon mustard.

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Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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