Paper Parcels

Fish with XO Sauce

Place a halved bok choy on sheets of non-stick baking paper. Top with a firm white fish fillet. Sprinkle with lemon juice and sesame oil. Fold over the ends of the paper to enclose the filling, place on a baking tray and bake in a 200°C (400°F) oven for 12-15 minutes. Spoon over XO sauce to serve.

Garlic Prawns

Place trimmed mixed beans on sheets of non-stick baking paper. Top with peeled green (raw) prawns. Sprinkle with chopped red chilli, crushed garlic and drizzle with oil. Fold over the ends of the paper to enclose the filling and place on a baking tray. Bake in a 200°C (400°F) oven for 12-15 minutes. Top with flat-leaf parsley to serve.

Spiced Chicken

Place shredded sweet potato on sheets of non-stick baking paper. Top with a chicken breast and sprinkle with za'atar and a little vegetable oil. Fold over the ends of the paper to enclose the filling and place on a baking tray. Bake in a 200°C (400°F) oven for 12-15 minutes. Serve with thick plain yoghurt and mint leaves.

Paper Parcels
(Photo: Fresh and Light)

Coconut and Lime Salmon

Place 1/2 cup cooked brown rice on sheets of non-stick baking paper. Top with a salmon fillet, sprinkle with shredded chilli and kaffir lime and drizzle with coconut milk. Fold over the ends of the paper to enclose the filling and place on a baking tray. Bake in a 200°C (400°F) oven for 12-15 minutes. Serve with coriander (cilantro) and mint leaves.

Chilli Jam Tofu

Place trimmed snake beans on sheets of non-stick baking paper. Top with thick slices of firm tofu and spoon over chilli jam. Fold over the ends of the paper to enclose the filling and place on a baking tray. Bake in a 200°C (400°F) oven for 12-15 minutes. Top with sliced red chilli and green onions (scallions) to serve.

Moroccan Mussels

Place 1/2 cup cooked couscous on sheets of non-stick baking paper. Top with mussels and a few spoonfuls of chermoula and drizzle with coconut milk. Fold over the ends of the paper to enclose the filling and place on a baking tray. Bake in a 200°C (400°F) oven for 12-15 minutes. Serve with coriander (cilantro) leaves.

From Fresh and Light by Donna Hay, HarperCollins 2014.

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In turn-of-the-century Detroit, frog legs were eaten by the ton

"In 1910 Detroit produced, shipped, and consumed 12 tons of frog legs, 6 million pairs of legs (called 'saddles')," writes Bill Loomis in the article "When Frogs Were King" for Hour Detroit.