You’ll find a few baked fish recipes on the website but this will probably become a firm favourite. Quick, tasty and colourful, the fennel infused tomato sauce is the perfect foil for the firm texture of the salmon. Serve with fluffy basmati rice and some steamed green beans.
- 4 salmon fillets
- 1½ tsp of salt
- ½ tsp of cayenne pepper
- ¼ tsp turmeric
- 4 tbsp light olive oil
- 2 tsp whole fennel seeds
- 200g onions, finely chopped
- 2 cloves of garlic, finely chopped
- 1 x 400g tin of chopped tomatoes
- 1 tsp red wine vinegar
- 1 tbsp freshly chopped parsley
- Preheat the oven to 180°C.
- Butter the baking dish.
- Rub the fish with half the salt and cayenne pepper, all of the turmeric, and a little oil.
- Make the sauce by adding 4 tablespoons of oil to your pan and when it’s hot, add the fennel seeds.
- When they start to pop, add the onions and garlic and fry until they brown lightly.
- Add the remaining salt and cayenne.
- Add the tomatoes and vinegar, bring to a simmer and cook for 15 minutes until it reduces slightly.
- Place the fish in the baking dish – skin side down, pour over the tomato sauce. Bake uncovered for 15 minutes. Scatter the freshly chopped parsley over the top before serving.
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