The parchment really seals in the flavour, intensifying the taste


  • 4–6 thin slices of tomato
  • salt and freshly ground black pepper
  • 2 pinches of granulated or caster sugar
  • 3–4 basil leaves
  • 6 thin slices of cucumber
  • 125 g (4½oz) salmon fillet, skin removed
  • 10 g (1/3oz) butter


  • For each serving cut out a piece of baking parchment or foil measuring about 30cm (12in) square.
  • Add your fish and other ingredients to the parchment square, placing them to one side of the centre of the piece of paper.
  • Fold the square in half to enclose the filling and then fold in the edges to seal and form a parcel. The finished parcel should be semi-circular in shape, looking rather like a Cornish pasty.


  • Preheat the oven to 220°C (425°F/Gas 7).
  • Place the tomatoes on the square of baking parchment (see above), season with salt, pepper and a pinch of sugar, then add the basil leaves followed by the cucumber. Next, place the salmon fillet on top, followed by the butter.
  • Season again with salt and pepper and sugar and fold the baking parchment to form a parcel as above. Place on a baking sheet and cook in the oven for 12–14 minutes or until the salmon is just opaque all the way through.

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