Serves 2 people
- 2 x 170g pieces of salmon, skin removed
- 1 small fennel bulb, thinly sliced
- 1 small shallot, thinly sliced
- 2 tsp capers
- 4 lemon slices
- ½ tsp grated lemon zest
- Olive oil
- Heat the oven to 180C (200C non-fan). Lay out two 25cm sheets of baking parchment on a flat surface.
- Season the salmon fillets generously with sea salt and black pepper. Place one in the lower third of each parchment sheet.
- Divide the fennel, shallot, capers, lemon slices and lemon zest equally between the fillets.
- Drizzle a little olive oil (about ½ tbsp) over each .
- Fold the top half of the parchment paper over the fish to make a rectangle. Starting on one side, crimp the edges tightly together so no liquid can escape and the contents are completely enclosed. Repeat with the other two sides.
- Place the parcels on a baking sheet and bake for 12-15 minutes, depending on the thickness of the fillets.
- Transfer the parcels to individual plates. Carefully cut open the paper parcels (there is hot steam inside) and serve.