Simple fish in a bag recipe
 This is a really lovely way to cook fish and it adds so much flavour, a nice simple recipe to impress your mates. You can swap the vegetables and flavourings to suit what you have in the fridge. See the tips section below for suggestions. Each serving provides 530kcal, 35g protein, 43g carbohydrate (of which 3g sugars), 23g fat (of which 4.5g saturates), 2g fibre and 0.3g salt. 1 small courgette100g/3½oz cherry tomatoes2 salmon fillets 1 tsp dried mixed herbs3 tbsp vegetable stock (from a cube)1 lemonsalt and pepper 1 small courgette 100g/3½oz cherry tomatoes 2 salmon fillets 1 tsp dried mixed herbs 3 tbsp vegetable stock (from a cube) 1 lemon salt and pepper 100g/3½oz white long grain rice 100g/3½oz white long grain rice Method Preheat the oven to 200C/180C Fan/Gas 6. Halve the courgette lenghtways and cut into thin slices. Halve the cherry tomatoes. Lay out a large sheet of foil, twice the size of the fish. Arrange the vegetables in an even layer on one side of the foil and season with salt and pepper. Lay the salmon on top and sprinkle over the mixed herbs.Grate some of the lemon zest over the salmon, and then squeeze the juice, being careful to discard any pips. Fold the foil over the fish then fold the edges of the foil inwards to make a neat parcel. Before the final edge is sealed, spoon in the vegetable stock, and then close the final edge. Lay on a baking tray then bake for 15–20 minutes.Meanwhile, add the rice to a a large pan with 200ml/7fl oz water and cover. Bring to the boil, then lower the heat and cook for 10-15 minutes until the water is absorbed. Use a fork to fluff up the rice. Take the salmon parcel out of the oven and carefully cut open as the steam will be very hot. Serve the salmon with the vegetables and rice. Preheat the oven to 200C/180C Fan/Gas 6. Halve the courgette lenghtways and cut into thin slices. Halve the cherry tomatoes. Lay out a large sheet of foil, twice the size of the fish. Arrange the vegetables in an even layer on one side of the foil and season with salt and pepper. Lay the salmon on top and sprinkle over the mixed herbs. Preheat the oven to 200C/180C Fan/Gas 6. Halve the courgette lenghtways and cut into thin slices. Halve the cherry tomatoes. Lay out a large sheet of foil, twice the size of the fish. Arrange the vegetables in an even layer on one side of the foil and season with salt and pepper. Lay the salmon on top and sprinkle over the mixed herbs. Grate some of the lemon zest over the salmon, and then squeeze the juice, being careful to discard any pips. Fold the foil over the fish then fold the edges of the foil inwards to make a neat parcel. Before the final edge is sealed, spoon in the vegetable stock, and then close the final edge. Lay on a baking tray then bake for 15–20 minutes. Grate some of the lemon zest over the salmon, and then squeeze the juice, being careful to discard any pips. Fold the foil over the fish then fold the edges of the foil inwards to make a neat parcel. Before the final edge is sealed, spoon in the vegetable stock, and then close the final edge. Lay on a baking tray then bake for 15–20 minutes. Meanwhile, add the rice to a a large pan with 200ml/7fl oz water and cover. Bring to the boil, then lower the heat and cook for 10-15 minutes until the water is absorbed. Use a fork to fluff up the rice. Meanwhile, add the rice to a a large pan with 200ml/7fl oz water and cover. Bring to the boil, then lower the heat and cook for 10-15 minutes until the water is absorbed. Use a fork to fluff up the rice. Take the salmon parcel out of the oven and carefully cut open as the steam will be very hot. Serve the salmon with the vegetables and rice. Take the salmon parcel out of the oven and carefully cut open as the steam will be very hot. Serve the salmon with the vegetables and rice. Recipe tips Variations Ginger, spring onion and soy: Replace the courgettes and tomatoes with 6 sliced spring onions and a few strips of fresh ginger. Instead of the herbs, stock and lemon, pour over 2 tsp each of light soy sauce and dry sherry. Dill and fennel: Use thinly sliced fennel as the base. Add 2 tbsp vegetable stock and a few sprigs of dill. Savoy cabbage, garlic and wine: Finely shred half a small Savoy cabbage, thinly slice a garlic clove and dot with butter. Pour on 2 tbsp of dry white wine.