4 x 125-150g (5-6oz) frozen wild Alaska salmon fillets
1 large fennel bulb, finely sliced
12 cherry tomatoes
4 slices lemon
4 tbsp lemon juice
2 tbsp olive oil
Salt and freshly ground black pepper
2 tbsp fresh dill, chopped
Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Cut out 4 x 30cm (12 inch) squares of foil or baking parchment.
Place a frozen salmon fillet onto the centre of each piece of foil or parchment. Share the fennel, tomatoes, lemon slices and lemon juice between the parcels. Sprinkle with olive oil, then season with a little salt and pepper.
Fold the foil or parchment over the fish and vegetables, scrunching it up to seal tightly. Place on baking sheets and bake for 20-22 minutes.
Unwrap the parcels and check that the fish is cooked – the flesh should flake easily when tested with a fork. Serve, sprinkled with chopped dill.
Cook’s tip: For a change, use one small sliced red onion and two sliced celery sticks instead of fennel. If using thawed or fresh fish fillets, reduce the cooking time to 10-12 minutes.
For more seafood recipes, visit the Alaska Seafood Marketing Institute website.
[picture credit: Steve Lee]