Friday 4 December
We had a big ol' fennel bulb in the crisper, and though we've had salmon fairly recently, our best option was using some defrosted fillets and making our favored recipe en papillote.
Simplified it a bit; there was so much fennel that no potatoes or garlic were needed, just a few of our little garden carrots. The thyme was lemon, the zest was lemon, and the olives were Moroccan.
Snip it open, and aaaaah.