Festive Roast Fish Three Ways
An inspired way to cook whole fillets of fish, I’ve given three separate sauce suggestions here but even a simple dill butter makes roast fish into a feast.
SERVES
20
PEOPLE
Ingredients
1 whole trout or wild salmon
butter or extra virgin oil, about 25g/25ml
flaky sea salt and freshly ground black pepper
For the tomato and dill topping:
4–8 tbsp chopped dill
8-10 ripe cherry tomatoes, deseeded and diced, sprinkled with a little flaky sea salt, freshly ground black pepper and sugar
110–225g extra virgin olive oil
Method
Descale the trout or salmon, fillet and remove the pin bones. For the topping, mix the dill and diced seasoned tomato together with the extra virgin olive oil.
Line a baking tray with parchment paper. Put the fillets of fish on top. Season with salt and pepper. Spoon the dill and tomato oil over the surface. Roast for 8-10 minutes or until cooked and tender.
Serve in the tray or transfer the fish onto one or two hot serving dishes. Sprinkle with a little fresh dill and dill flowers. Serve immediately with a salad of organic green leaves.
Variations:
Roast Salmon with Teriyaki Sauce
To make the teriyaki sauce, put 100ml light or dark soy sauce, 100ml dry white wine, 2 large, thinly sliced garlic cloves, a 4cm piece of fresh ginger, peeled and thinly sliced, 2 tbsp of wholegrain mustard and 2 tbsp of soft brown sugar into a stainless-steel saucepan. Bring to the boil and simmer for 3-4 minutes. (Alternatively, spoon over the fish before putting it in the oven.) Roast the fish as above. Brush the fish generously with the teriyaki sauce, sprinkle with fresh coriander and serve.
Roast Salmon with Pul Biber
Prepare the salmon as above, drizzle with extra virgin olive oil. Sprinkle with pul biber and flaky sea salt. Roast as above. Serve with a good green salad.
