Cut a piece of baking paper to double the size of your baking tray and place onto the baking tray
Lay both salmon fillets on the baking tray
Season fish with sea salt, pepper and fennel seeds
Slice 1 clove of garlic thinly laying slivers over the salmon fillets
Slice 2 stuffed olives thinly and lay slices over the salmon fillets
Slice half a lemon into slices and place onto the fish
Drizzle 20 ml olive oil over the fish
Pour 100 ml vermouth over the fish
Fold over the baking paper to create a parcel and place in the oven on the middle shelf
Cook fish for 15-18 minutes until the fish flakes easily with a fork
Chop the aubergine into medium size pieces, peel and finely slice the onion and garlic, cut off the parsley stalks retaining the leaves and finely chop.
pour the oil into a medium-sized pan and over a high heat.
Add the aubergines stirring well to coat with the oil until it has a golden colour. Add the onions, garlic and parsley stirring well and cook for 3 minutes
Add the vinegar and more oil as needed, lower the heat and simmer for 15 minutes
Add salt and pepper and more olive oil to suit your taste, spoon the mixture into a small dessert dish (a Gü one is perfect) and serve onto the plate garnishing with the parsley