In cooking terms they call this “salmon en papillote” but in our house we call it fish in a bag! Personally I love this way of cooking fish because you throw out all the bits & pieces after cooking the fish so there is no “fishy” smell hanging around the house or kitchen equipment. It is also very quick and easy to prepare, which is a must when you have a busy household. The kids love the bright colours from the bulghar salad and are huge fans of the salmon too.
If using frozen fish fillets take them out in the morning at breakfast time. Leave the fillets on a plate covered in a cool dry spot to defrost until you’re ready to cook in the afternoon. If it’s a particularly warm day then defrost on the bottom shelf of the fridge.