Name: Baked salmon with fennel and tomato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 small fennel bulb, sliced thinly; 1 red onion, sliced thinly; 2 vine-ripened tomatoes, sliced; 4 200g salmon cutlets; salt and freshly ground pepper; 2 tablespoon finely grated lemon zest; 1/3 cup finely chopped flat leaf parsley; 2 garlic cloves, crushed

Baked salmon with fennel and tomato

Full of protein and flavour, whole salmon cutlets are baked to tender, flaky perfection with roasted tomatoes and fennel to create a nutritious and delicious one-pot dinner for the family.

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

1 small fennel bulb, sliced thinly

1 red onion, sliced thinly

2 vine-ripened tomatoes, sliced

4 200g salmon cutlets

salt and freshly ground pepper

2 tablespoon finely grated lemon zest

1/3 cup finely chopped flat leaf parsley

2 garlic cloves, crushed

Method

1.Preheat oven to 220°C/200°C fan-forced, or heat barbecue on high. Spray fennel and onion with a little olive oil spray and cook in frying pan or on barbecue flat plate for 5 minutes to lightly brown. Line baking dish with foil, leaving an overlap. Make bed of fennel, onion and tomatoes. Season fish with salt and pepper and place on top. Fold foil over to seal. Bake for 10 to 12 minutes. The fish will be medium-rare.

2.Mix lemon zest, parsley and garlic together. Sprinkle over fish along with pan juices. Serve immediately.

Fennel has a lovely, subtle aniseed flavor and goes well with any fish, whether whole or fillets.
Note

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Ingredients

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