Recipe by Lucy Hyland
Serves: 2 Prep Time: 20 minutes Cooking Time: 10-15 minutes
This is an extremely tasty dish and you can do as much or as little as you want with the fish. Cooking fish in a parcel of baking paper seals the fish in a little bubble, keeping it succulent. If you are not feeling up to strong tasting foods, you could simply use this method and only put a dash of lemon juice and salt and pepper. For those with a metallic taste in their mouth, lemon and lime juice can be a great way of managing this.
- 2 medium salmon fillets
- 1 mild red chilli
- ½ inch grated ginger
- 4 spring onions
- Zest of 1 lime and juice of half
- 2 tbsp tamari (or other soy sauce)
- 1 tbsp chopped coriander
- Freshly ground pepper
- ½ red pepper – sliced into fingers
- ½ courgette – sliced into fingers
- Preheat oven to 200˚c.
- Cut out 2 pieces of baking paper, big enough to envelope the fish, and place on baking tray. Place salmon fillets down just off the centre of both.
- Mix the chilli, ginger, spring onions and lime zest together with the tamari and a dash of water. Spoon over the mixture on top of the fillets, sprinkle on the sliced vegetables and fold up parcel.
- Pop into oven for around 10 mins and check if cooked by pressing flesh and it should flake easily.
- Place on plate and pour over the lime juice and coriander.
Fish can be a very easily digestible source of protein, depending on how you cook it. Rather than pan frying or deep frying the fish, oven baking removes all that excess cooking oil and leaves the fish fresh and tasty.
Protein is such an important nutrient for cancer patients as its usually needed to heal tissues and help fight infection. However, it can often be difficult to keep your intake or protein up as you may lose your appetite for heavy foods. Fish is a great option here.