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
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