Roasted salmon with fennel & lemon

Preheat oven to moderate, 180°C.

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

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

Stuff cavity with fennel fronds, lemon and thyme. Pour wine over. Bake for 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.

TOP TIP As a guide for cooking fish, allow 10 minutes cooking for each 2cm "depth" of fish —is the width of the fish at its widest point.

More delicious recipes in this week's Woman's Day , on sale August 03, 2009.

Also in the mag this week:

Delta & Brian battle it out in public Mel's marriage is annulled ... by his own dad 'Octomum' finally admits: "It was a mistake!"

Would you pay $1500 for a date with this man?

Princess Beatrice turns 21 Rafters star Allison Cratchley's real life baby surprise True life A little girl hungry for love I'm a 100 year old pentathlete From the food pages Pecan & cranberry biscuits Budget meal planner: Spicy chicken with fried parsley rice for $9.30 Reader recipe: Cherry chews by Erin Richardson, Mt Warren Park, Qld.