Thursday, 24 June 2010

Five or less ingredients #2

Previously in this series:

#1 Series rules and pork stir fry in caramel sauce

I have not showed a fish for a while so this time it is fishy dish as good quality fish does not need many extra ingredients to be cooked with. Recipe inspired by “Good Food” magazine (some ancient issue).

Salmon baked with fennel and black olives

Serves 2

2 salmon fillets (I used steaks)
fresh fennel
2 handfuls of black olives (I used whole black olives, not from a brine)
new potatoes to serve

Preheat the oven to 200C.

Slice the fennel finely, saving some top leaves for later and place in an ovenproof dish.

Half the lemon and save one half for serving and squeeze the other half juice onto the fennel.

Place the salmon on the top of the fennel, sprinkle with salt and chopped fennel top leaves. Add olives and bake for about 15 minutes (depends on fish weight). Serve with boiled new potatoes and lemon wedges.

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