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Emily Rose Brott

Emily Rose Brott

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Fish in a bag recipe

Lifestyle — Posted 20/10/16

A simple and oh-so-tasty way to prepare fish for the whole family.

Serves: 4


4 large handfuls of English spinach 

4 Atlantic salmon fillets, skinless



1 punnet (250g) cherry tomatoes, halved

4 teaspoons capers

Extra virgin olive oil, for drizzling

1 lemon, cut into wedges for serving


1. Preheat oven to 170°C (335°F) fan-forced.

2. Prepare 4 large sheets of baking paper (roughly 30 cm x 40c m). Place some spinach in the centre of each sheet and top with a salmon fillet. Season with salt and pepper. Scatter cherry tomatoes and capers over the top of the salmon (disperse evenly).

3. Drizzle with a small amount of oil.

4. Bring the sides of the baking paper in at the centre and fold and scrunch to close.

5. Place each bag on a tray in the oven and cook for 15 minutes, or until cooked to your liking.

6. To serve, drizzle with a little more oil and serve with a lemon wedge.

Recipe from My Secret Ingredient by Emily Rose Brott

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