Lemon And Fennel Salmon Packets - cooking recipe

Ingredients

700 g baby potatoes, halved
3 tbsp rice bran spread
2 tbsp chopped flat leaf parsley
4 None 150g salmon fillets
1 None fennel bulb, thinly sliced
1 None lemon, grated rind and juice
2 clove garlic, sliced
1 None long red chilli, finely sliced diagonally

Preparation

Preheat oven to 200\u00b0C./ 180\u00b0C. fan. Gas mark 6.
Cook potato in a pan of salted boiling water for 10-15 minutes, until tender. Drain. Toss potatoes with 1 tablespoon rice bran spread and parsley. Season.
Cut four 40cm lengths of baking paper. Place fish skin side down on centre of each. Top with remaining spread and ingredients. Season. Fold paper to enclose. Place on a baking tray. Bake for 15 minutes, until just cooked. Serve with potato.