Salmon and fennel en papillote

Cooking salmon en papillote (in paper) is an easy way to have dinner on the table quickly with hardly any dishes. The paper envelope allows fish to steam gently and absorb flavours. Ensure the paper is well sealed, or steam will escape and fish will take longer to cook. Choose fillets of even thickness to avoid over cooking. Serve these parcels with a fresh green salad and new potatoes.

Ingredients

3	Lemons
1 large	Fennel bulb, sliced, reserve frond tops (Main)
1	Onion, finely sliced
4 fillets	Salmon, 150g portions, skin on (Main)
8	Cherry tomatoes, cut in half
8	Basil leaves
1 drizzle	Olive oil, for greasing parcels and more for dressing

Directions

1. Heat oven to 160C.
2. Brush one sheet of baking paper with some olive oil. Slice two of the lemons into 16 round slices and lay 4 lemon slices in the centre. Mix the sliced fennel and onion and lay quarter of the mix on top of the lemons then place a piece salmon on top of that.
3. Scatter on or around the salmon 4 cherry tomato halves and 2 torn basil leaves. Season with salt and pepper.
4. Fold paper over to enclose filling. Fold or crimp the edges to seal by starting from one end of the folded envelope to the other. Place on a large baking tray.
5. Repeat the process for the three other envelopes and place on the baking tray.
6. Bake for 7-8 minutes or until salmon is just cooked through.
7. While waiting for the salmon to cook, juice and finely zest the remaining lemon and mix with approx. 2 Tbsp olive oil and season, this can be used to dress the salmon directly after the envelopes has been opened.
8. The best way to serve this dish is to allow diners to rip open the envelope at the table to enjoy the aromas as the steam escapes. Serve with new season potatoes and salad leaves.

See Karena and Kasey's other seafood dishes

• John dory with Asian herbs
• Mussel fritters