Lemon-ginger fish in baking paper

Ingredients for 4 servings:

• 4 salmon fillets, fresh or frozen, thawed, preferably the same size
• 1 bunch of spring onions
• 1 piece(s) ginger root (approx. thumb-sized)
• 4 m.-sized tomatoes
• 1 bell pepper(s), red or yellow
• 4 small limes
• 100 ml sesame oil
• 4 m.-large mushrooms
• some salt and pepper
• possibly chili powder or small chili pepper(s)
• possibly garlic
• possibly coriander leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

super easy to prepare, well suited for large groups

Spread four sufficiently large pieces of baking paper on the work surface and place a salmon fillet on each. Since the baking paper will be folded later, it’s best to do this slightly to the side rather than in the middle. Cut the spring onions, tomatoes, bell peppers, and mushrooms into roughly equal-sized pieces and place them in a bowl along with finely chopped ginger (or chopped chili, chopped garlic, and coriander). Drizzle with the lime juice and mix well. Season with salt and pepper (it’s better to overseason a little, as the fish fillet will remain unseasoned). Distribute the vegetables evenly among the four fish fillets and then drizzle with plenty of sesame oil. Fold the baking paper over the vegetables and fish and seal as tightly as possible with a stapler. It’s a good idea to fold the edges in a little more to ensure a tight seal. Place the finished parcels in the oven at 160°C (top/bottom heat) and cook on the middle rack for approximately 25-30 minutes. The parchment paper may expand, so keep an eye on it from time to time. Once cooked, remove the fish from the oven and either serve it directly in the parchment paper (always a hit with guests) or place it on a plate. A wonderful sauce will develop in the parchment. I like to serve it with tagliatelle or, more traditionally, boiled potatoes. Rice and mashed potatoes also work well. You can vary the vegetables and type of fish to your liking, although I think the robust flavor of the salmon pairs best with the sesame and ginger.