Before the makeover: I want to eat more fish but have no clue as to how to cook tasty meals and what to serve with them; I like salmon, but will try others.

After the makeover: Ronke Ayankogbe asked for a new way to prepare fish. She had grilled salmon and served it very simply. The recipe I made over uses a classical French style of cooking that has become very popular and is a very easy, impressive and a fun way to prepare seafood and fish. En papillote is the French term for cooking in paper. As the parcel bakes it creates steam inside and cooks in the mixtures own juices for extra flavour. The juices become the sauce. You can make the components ahead and build the parchment parcels in the morning. Refrigerate them when you get home you place them in the oven to bake and you have a juicy, flavourful meal in under 20 minutes.