Thomasina Miers, The Times.
Serves: 6
Ingredients
1 piece of salmon, sea bass or sea trout, weighing about 1.5kg
80ml extra virgin olive oil
1 onion, finely chopped
1 bulb fennel, finely chopped
3 sticks celery, finely chopped
1 red chilli, finely chopped (optional)
600g cherry tomatoes, quartered
3 tbsp Pernod
1 large handful of chervil and marjoram
The juice and zest of a lemon
Salt and pepper to taste
Method
1 Preheat the oven to 200C/gas 6. Heat half the olive oil in a pan over a low heat and add the onion, fennel and celery (and chilli, if using). Sweat gently for 5-10 minutes, until the vegetables turn translucent. Add the tomatoes, herbs, zest and juice of the lemon and Pernod; cook for a further 10 minutes, seasoning well.
2 Place the fish inside a double-layered piece of aluminium foil and season generously, outside and in, with salt and pepper. Drizzle the tomato mixture with the rest of the olive oil and stuff half of it inside the fish and half on top. Wrap the foil around the fish to seal completely and roast in the oven for 20-25 minutes until the flesh just comes away from the bone. Serve with new potatoes tossed in butter.
Serves: 6
Ingredients
1 piece of salmon, sea bass or sea trout, weighing about 1.5kg
80ml extra virgin olive oil
1 onion, finely chopped
1 bulb fennel, finely chopped
3 sticks celery, finely chopped
1 red chilli, finely chopped (optional)
600g cherry tomatoes, quartered
3 tbsp Pernod
1 large handful of chervil and marjoram
The juice and zest of a lemon
Salt and pepper to taste
Method
1 Preheat the oven to 200C/gas 6. Heat half the olive oil in a pan over a low heat and add the onion, fennel and celery (and chilli, if using). Sweat gently for 5-10 minutes, until the vegetables turn translucent. Add the tomatoes, herbs, zest and juice of the lemon and Pernod; cook for a further 10 minutes, seasoning well.
2 Place the fish inside a double-layered piece of aluminium foil and season generously, outside and in, with salt and pepper. Drizzle the tomato mixture with the rest of the olive oil and stuff half of it inside the fish and half on top. Wrap the foil around the fish to seal completely and roast in the oven for 20-25 minutes until the flesh just comes away from the bone. Serve with new potatoes tossed in butter.