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.