- 2 slices fresh lemon
- 2 garlic cloves, halved
- 175g Salmon, skinned
- 1 stick lemongrass, halved lengthways and bashed with a rolling pin
- 2 spring onions, halved
- 2 small sprigs fresh rosemary
- 2 small sprigs fresh thyme
- 1 red chilli, finely sliced
- 1 bay leaf
- 1 tbsp white wine
- 1 tbsp extra virgin olive oil
- Pinch flaked sea salt
- Preheat the oven to 180*. Place a sheet of baking paper on a large baking tray.
- Put the lemon slices on one half of the paper, roughly in the middle. Add the garlic cloves. Place the fish on top and then top with half the lemongrass (put the rest in the freezer for another recipe) and the spring onions, rosemary, thyme, red chilli and bay leaf. Season with a little salt.
- Drizzle with the white wine and olive oil. Bring the other side of the paper over the fish and roll and fold the edges together to make a parcel (don’t tuck too tightly).
- Bake for 12 minutes, then leave to stand for a further 4–5 minutes before serving.
