Salmon with Herbs in Newspaper

salmon with herbs in newspaper

OtherOtherEasy30 minBy Northstar

Ingredients

Servings

4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley, and fennel tops)
1 (3 1/2 to 4 pound/1.5 kilogram) whole salmon, scaled and gutted
Sea salt and freshly ground black pepper
Olive oil
2 lemons, thinly sliced
6 spring onions, thinly sliced
2 tablespoons fennel seeds, cracked

1
Open out the paper to the middle page, and scatter half the herbs over it.
2
Place the salmon in the middle of the paper and season inside and out and rub with olive oil.
3
Scatter over the lemon slices, spring onions, fennel seeds and remaining herbs, tucking some inside the fish.
4
Drizzle with a little extra olive oil.
5
Wrap the paper around the salmon, securing it well with lots of string.
6
Dampen the paper well under the tap.
7
Place parcel directly on the top shelf of a preheated 425 degrees F (220 degrees C) oven, for 35 minutes, or preferably, cook on the barbecue or on a rack over a camp fire for about 25 minutes on each side.