Mediterranean-Style Salmon En Papillote With Potatoes

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Top, tail and chop your courgette[s] into small bite-sized pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Chop your cherry tomatoes in half

Slice your black olives in half

Cut your lemon[s] into quarters

Cut pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper

Divide your capers, chopped courgette, pepper strips, halved cherry tomatoes and black olives between the sheets and add them to a baking tray

Add a generous drizzle of olive oil and season with a generous pinch of salt and pepper

Lay your salmon, skin-side down, over the vegetables and season with a pinch of salt

Add a lemon wedge to each parcel (you'll use the rest later!)

Scrunch the edges of the baking paper together around the fish to form a sealed parcel

Put the tray in the oven for 25-30 min or until the fish is cooked – this is your Mediterranean-style salmon en papillote

Tip: Your fish is cooked when it turns opaque and flakes easily

Meanwhile, chop your waxy potatoes into large bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Once the potatoes are fork-tender, drain and return them to the pot

Add the juice of the remaining lemon, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt and pepper and give everything a good mix up – these are your dressed potatoes