After my previous cooking madness, I was more than ready to get back into my hacking stride. I had offered to cook dinner for my family (which includes some little people, – meaning I had to cook food that kids will happily eat) plus I wanted to spend as little time in the kitchen as possible.
hardly any time to prepare and tastes fantastic. Roasted fennel’s herbaceous aromatics lifts the silky salmon flesh. If that wasn’t lazy enough, I served this straight from the roasting pan. This recipe is adapted from Jamie Oliver’s Cook with Jamie cookbook, and I’ve made it even simpler. The original recipe uses a whole salmon, but salmon fillet is easier to find, and serve up. Whole fish is surprisingly difficult to obtain in my necks of the woods.
(Feeds 6-8 adults)
1kg salmon fillet
sea salt and freshly group black pepper
1 large fennel bulb, thinly sliced
200g cherry tomatoes, halved
a small bunch of flat-leaf parsley, coarsely chopped
2 lemons, thinly sliced
1 tsp fennel seeds
Run your finger down the side of the fillet and remove all the pin bones using a pair of tweezers.
Preheat oven to 200°C. Line the roasting pan with baking paper (makes cleaning up a breeze). Rub the salmon all over with some olive oil and season with salt and pepper.
Toss the sliced fennel, tomatoes, parsley and lemon together with a splash of olive oil and pinch of salt. Pile on top of the salmon.
Drizzle with more olive oil and sprinkle with fennel seeds. Bake for 30 minutes.
Rest for 15 minutes and serve. This tastes great hot, warm, even cold. I served this up with buttery mash potatoes and garlicky sautéed asparagus.