Ingredients
4 boneless skinless pieces of fish (salmon in this case though this method is great for a white fish too. Salmon is better seared, white fish steamed)
3-4 small red potatoes
1 lb asparagus
2-3 carrots
2 tbsps olive oil
1 tbsp lemon peel
2 tsps minced garlic
0.5 tsp seasoned salt
0.5 tsp pepper
1 tsp tarragon leaves
1 roll parchment paper
4 lemon slices
Wilde Oscar says: Parchment paper is not the same as wax paper. The former is safe for the oven, the latter will burn your house down 5 alarm style.
Mix the olive oil, terragon, lemon peel, garlic and salt and pepper in a small bowl.Slice your skinless boneless fish into desired individual serving sizes.
Skin the carrots, and slice them lengthwise so you have strips of the same length as the asparagus.
Cut the potatoes into quarters or sixths (leave the skin on) and steam in a pot of water for a few minutes until halfway cooked.
Tear the parchment paper into 4 large squares, each about 40cm in length.
Fold the parchment paper in half, and place 1/4 of the asparagus and carrot slices onto each sheet. Place the fish on top of the vegetables, and baste 
liberally with the olive oil mix. Top with lemon slice. Add a few of the steamed potatoes to the parchment.Wilde Oscar says: the longer you allow the fish to marinate in this mix, the better. 4 hours is ideal, though overnight is even better
Fold the parchment paper carefully along the edges until the packet is fully
sealed. Use a knife to cut a few small slits in the top of each packet to allow steam to escape in the cooking process.Repeat for each of the 3 remaining packets.
Place the 4 sealed packs on a cooking tray, and allow to cook for ~15 mins.
Wilde Oscar says: Instead of using the parchment in the oven method, you can sear the fish on a skillet too- it comes out with a nice lightly brown crust if seared gently. But don't over do it! Fish should never be overcooked. This is actually my preferred method, it comes out with a better colour than the parchment method.
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