Tasmanian Salmon in Lemon and Caper Sauce

This is so simple. Cooked in a Glass Oven Proof dish, in Varoma. The sauce is just poured over and steamed until cooked.

This is for 2 serves.

2 x 170g pieces of Salmon or Trout.
Juice of 1/2 large lemon.
1 large clove of garlic, sliced.
2 teaspoons of Baby Capers
Sprigs of Thyme.
Salt and Pepper.

Place fish in dish and add rest of ingredients.
Cover with lid and place in Varoma.
Pour boiling water, up to 1 liter mark and place Varoma on top of lid.
Varoma temp/speed 3/ 20 mins, or until cooked to your liking.

Serve with salad and rice.