CHINESE CHILLI, GARLIC & GINGER SALMON PARCELS 

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• 450 g (1 lb) mangetout
• 4 sheets of greaseproof paper
• 4 tbs water
  
• 4 x 175 g (6 oz) salmon fillets
  
• 4 tbs lemon juice
  
• 2 tbs Schwartz Chinese Chilli Garlic & Ginger Stir Fry Seasoning

• Pre-heat the oven to 200C, 400F, Gas Mark 6.
• Divide mangetout between each sheet of greaseproof paper. Pour 1 tbs of water over each serving of mangetout. Place the salmon fillet on top and brush 1 tbs of lemon juice over each fillet. Sprinkle ½ tbs of Seasoning over each fillet.
• Wrap the greaseproof paper around the fish into parcels. Bake in the oven for 20 minutes, or until fish is cooked through.