One of my favourite ways to cook fish is en papillote style, which essentially means to cook everything inside a paper parcel. This both creates a nice even cook by creating a dome of steam inside, as well as trapping all the delicious juices and flavours in so each person gets their own individual parcel of yumminess. By placing the tomatoes underneath the salmon, it generates steam and creates wonderful juices whilst the potato slices suck them all up.
The delicate flaky salmon, soft juicy tomatoes, lemony Harissa marinade and tender potatoes to soak everything up, makes the most delicious and incredibly impressive dinner any of your guests will love!
I like to serve this with simple cress or rocket salad to add a fresh peppery flavour but any favourite of yours will work. We have many other great moroccan dishes for you to try under our middle eastern and african recipe section
Spices used in this recipe
North African Harissa – Hot
Tunisian Harissa is an integral ingredient in North African cuisine. It has an orangey-red and vibrant colour and scent. It is made from chillies, garlic, and various other spices and is characterized by its grainy consistency and tangy, slightly smokey flavour. It is often used as a paste or condiment by mixing a little olive oil and a dash of lemon juice.
Place your whole unpeeled potatoes and garlic cloves in a large pot of salted water and put on high heat. Boil until they’re soft inside when a fork is inserted – about 8-10 minutes. Drain them in a sink and remove the garlic cloves and set them aside.
Preheat your oven to 200c degrees – 180c fan-forced. Once the potatoes are cool, slice them into 1cm disks and do the same to the tomatoes.
In a bowl, combine the Harissa with a good pinch of salt and pepper, 2tbsp olive oil, and 2tbsp lemon juice. Add your salmon fillets, ensuring they’re well covered and set aside.
Rip off 4 pieces of baking paper and 4 pieces of foil – about 30cm each. Lay your foil pieces down flat, followed by the baking paper. Lay your potato and tomato slices overlapping in the middle of your paper – roughly the same size as your salmon fillet. Lay each potato/tomato bed with a couple of lemon thyme sprigs followed by your harissa-basted salmon fillets. Fold both sides and ends in and fold until nice and tight and secure – this ensures all the flavors and yummy juices don’t escape.
Bake for about 12 minutes until the fish is cooked through and is nice and flaky. Leave in their parcels to allow the juices to rest.
Serve each parcel on separate plates with a side salad of your choice and enjoy!