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Baked salmon with fennel and tomato

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Olive oil spray

  2. 1 small fennel bulb, sliced thinly

  3. 1 red onion, sliced thinly

  4. 2 vine-ripened tomatoes, sliced

  5. 4 x 200g salmon cutlets

  6. Salt and freshly ground pepper

  7. 2 tbsp finely grated lemon rind (zest)

  8. 1/3 cup finely chopped fresh flat-leaf parsley

  9. 2 garlic cloves, crushed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220ºC (200ºC 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 o 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.

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

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