Salmon & Fennel Tray Bake

Simple one tray dish – requires very little preparation, not demanding with a lovely result – to sum up what you can do with these main two ingredients – Salmon & Fennel.

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Preheat oven to 200 °C fan, leave the baking tray in the oven.

Wash and lightly scrub 500g new potatoes, halve them and add into a pot of boiling water, add 2 smaller (or 1 large) fennel bulbs, that you sliced into smaller wedges. Let gently simmer for about 5 min. Drain the veggies, and place them onto the hot tray. Mix them with a handful chopped parsley leaves, season with salt and freshly ground black pepper, drizzle well with olive oil, stir or toss again to make sure all is nicely covered in oil, then return into the oven and let roast till all is just about done, pretty golden.

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While your veggies are baking, prepare the salmon fillets – you will need fillets with their skin on, which you will score about 1 cm into the meat. Season the fillets and then stuff in more freshly chopped parsley and mint leaves into the scores.

Prepare a smaller handful of grated Parmesan cheese, which you sprinkle onto the nearly baked vegetables, and give them another stir, so they get covered in the cheese as well. Sprinkle with zest of 1 lemon. Place the fish fillets on top of the veg, drizzle with a little olive oil again, then return to the oven and let roast for another 15 min till the fish is well done.

Serve sprinkled with chopped fennel fronds, or more chopped parsley and mint, with lemon wedges at the side.

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We loved this meal very much, the recipe was passed on me by our good friend, who used the original recipe by Jamie Oliver – it was really lovely, done fast, and enjoyed by the whole family! Wink.

 

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