Salmon with Herbs in Newspaper

Ingredients

• A copy of The Times (London, New York, Chicago, or LA, your choice)
• 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

Directions

Open out the paper to the middle page, and scatter half the herbs over it.

Place the salmon in the middle of the paper and season inside and out and rub with olive oil.

Scatter over the lemon slices, spring onions, fennel seeds and remaining herbs, tucking some inside the fish.

Drizzle with a little extra olive oil.

Wrap the paper around the salmon, securing it well with lots of string.

Dampen the paper well under the tap. 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.