- 1 small fillet each of salmon and snapper*
- 1 small packet fresh herbs (thyme, rosemary or tarragon)
- 2 slices lemon
- Pinch of salt and pepper
- 2 tbsp olive oil
- * Buy them ready boned to save you the hassle. You don't need a lot--just under 200g of each fish is sufficient to serve two. But do check that the supermarket has bothered to remove the scales.
- Rinse fish fillets and pat dry with paper towels. Cut 2 sheets of aluminium foil about 15cm x 30cm and lay them (long side facing you) on a working surface.
- Place one piece of salmon and one piece of snapper in the centre of the paper. Sprinkle a generous pinch of salt and pepper on the fish and rub all over. Drizzle 1 tbsp of oil over each. Break off a sprig of your chosen herb and place it over fish and top with lemon slice.
- Make an envelope by folding the 2 long sides of the foil over the fish to enclose it. Then fold both ends over--the fish is now snugly packaged.
- To steam the packets: if you own a steamer or know how to fashion one with a wok, lid and a couple of chopsticks, then steam the packets for 5 minutes.
- You may also bake the parcels: preheat for 10 minutes at 160°C, place parcels on a tray and bake for 6-7 minutes.