Baked whole Salmon parcels

Fill fish cavity with:
* fresh coriander, thyme, rosemary and parsley (home grown if you have it)
* lemon slices (use really nice lemons with a lovely soft skin)

Rub good salt (please don't use table salt, I recommend Murray River Pink Salt) on both sides of the fish and place more herbs and lemon slices on top.
Give a good slurp of decent olive oil.
Wrap in foil to make a 'parcel'.
Bake for 20 mins (depending on size of course)

Serve with rice and freshly steamed greens, drizzled with olive oil.

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