2 Salmon fillets approx 120g each
Juice of half a lemon
Zest of half a lemon, shredded
Small clove of garlic, crushed
1 Tablespoon of olive oil
200ml hot vegetable stock
A mixed handful of fresh parsley, thyme and basil, finely chopped
Half an onion, finely chopped
6 Sundried tomatoes, chopped
Heat oven to 200c
Add the couscous to a bowl, with juice and zest of lemon, garlic and olive oil. Pour in hot stock and then stir and cover with cling film and leave to stand for ten minutes. After ten minutes uncover and fluff up with a fork and then stir in herbs, sundried tomatoes and onions. Season with salt and pepper.
Cut two pieces of non stick baking paper approx 40 cm square, lay flat and divide the couscous between them and place salmon fillets on top of cous cous. Seal the paper up like a tight parcel and place parcels on baking tray and bake in oven for 15 minutes. The fish can be served in the parcel or transferred to a plate.