Name: Roasted salmon with fennel and lemon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 2.5 kilogram whole salmon, cleaned, trimmed; 1 large fennel, thinly sliced (reserve fronds); 1 red onion, sliced; 4 clove garlic, sliced; 2 tablespoon olive oil; 1 lemon, finely sliced; 3 sprigs thyme; 1/2 cup white wine; lemon wedges, to serve

Roasted salmon with fennel and lemon

Serves 8

Prep

15M

Cook

40M

Total

55M

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Ingredients

2.5 kilogram whole salmon, cleaned, trimmed

1 large fennel, thinly sliced (reserve fronds)

1 red onion, sliced

4 clove garlic, sliced

2 tablespoon olive oil

1 lemon, finely sliced

3 sprigs thyme

1/2 cup white wine

lemon wedges, to serve

Method

1.Preheat oven to 180°C.

2.Wash and pat dry salmon. Cut a few slits in the thickest part of the fish.

3.Combine fennel, onion and garlic in a large baking dish. Place fish on top. Drizzle with oil and season to taste.

4.Stuff cavity with fennel fronds, lemon and thyme. Pour wine over. Bake 35-40 minutes, depending on size of fish, until flesh flakes easily when tested with a fork. Serve with roasted fennel mixture and lemon wedges.

As a guide for cooking fish, allow 10 minutes cooking for each 2cm “depth” of fish – this is the width of the fish at its widest point.
Note

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Ingredients

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