Salmon in a parcel with chickpeas and peppers

Fish feels intimidating, but a foil parcel makes it almost foolproof: the fish steams in its own juices and there is hardly any washing up. This version, adapted from Jamie Oliver, is ready in about 25 minutes.

What you need (serves 2)

• 2 salmon fillets (about 150 g each), skin on, scaled and boned. Frozen fillets are cheaper; defrost them in the fridge overnight.
• Half a jar (about 230 g) of roasted red peppers, 1 tin (400 g) chickpeas (drained), 15 g almonds, half a bunch of flat-leaf parsley, olive oil, salt and black pepper.
• A large sheet of thick foil and a roasting tray.
• Halal note: the original recipe adds 30 g chorizo, which is usually made from pork. Leave it out, or use a certified halal beef sausage instead.
• Serve with steamed or roasted vegetables, rice, couscous or bread.

Method

• 1. Heat the oven to 220C (gas mark 7). Lay the foil in the roasting tray with half of it hanging over the edge.
• 2. Blend the drained peppers with the almonds, most of the chickpeas (keep a few back), a little of the pepper jar liquid and the parsley stalks, until smooth. Season and spread it in the centre of the foil.
• 3. Scatter the remaining chickpeas over the sauce and put the salmon on top, skin side up. Cut two shallow slits in each skin and push in some parsley leaves. Season and drizzle with a little oil.
• 4. Fold the overhanging foil over the fish and twist the edges tightly to seal.
• 5. Bake on the bottom shelf for about 15 minutes, until the salmon is cooked through.
• 6. Open the parcel carefully away from your face, as hot steam escapes.

Is the fish cooked?

• The flesh should turn opaque (no longer see-through) and separate easily with a fork (FSA).
• With a thermometer, fish should reach 63C (145F) (FoodSafety.gov).
• Thicker fillets take longer. If it is still translucent in the middle, reseal the foil and give it another 3 to 5 minutes.
• Overcooked salmon turns dry and chalky, so check at 15 minutes rather than leaving it in.

Swaps

• Any fish fillet: cod, hake, sea bream or hammour all work in a parcel; thinner white fish may cook faster, so check sooner.
• Quick sauce: no blender? Use a few spoons of ready-made pesto (it contains cheese and nuts; check the label if you need it to be halal or vegetarian) or simply lemon slices, garlic and herbs.
• Vegetables in the parcel: thinly sliced courgette, cherry tomatoes and spinach can go under the fish and cook at the same time.
• Tinned salmon is a cheap alternative for pasta, rice and salads (see sp-04).

Storage and allergies

• Cooked fish leftovers: cool and refrigerate within 1 to 2 hours and eat within 48 hours (FSA). Cold salmon is good flaked into a salad or wrap.
• If you reheat it, make it steaming hot all the way through and only reheat once.
• Fish and tree nuts (almonds) are both among the 14 allergens in UK food law (FSA). Tell anyone you are cooking for.
• Keep raw fish in a sealed container on the bottom shelf of the fridge so juices cannot drip onto other food (see Kitchen Skills, Kitchen safety).