This is a dish that can be done for one or for a multitude. It is ideal for catering and for dinner parties as all the preparation before the actual baking can be done well in advance. Recipe by Annabel Blake, graduate of the Tasting Success female chef mentoring programme who has set up her own catering business, Annabel’s Table. email@example.com
Preparation Time: 10 minutes
Cooking Time: 20 minutes
4 x 180g salmon pieces, skin-on
2 cloves garlic
1/4 bunch basil
1/2 bunch dill
1/2 bunch flat-leaf parsley
1/4 loaf of Turkish bread
40ml olive oil (if using a spray oil for the fish you will only need 20mls for the herb crust)
800g chat potatoes
250g green beans
Extra parsley, chopped (remainder of bunch above)
- Preheat oven to 210°C – 220°C. (Fan-forced would be approx 10°C lower).
- In a food processor, blitz garlic and herbs and when finely chopped add bread to make herbed breadcrumbs. Season with salt and pepper.
- Zest the lemon and add to processor with 20ml oil and pulse only very briefly.
- Reserve the rest of the lemon to cut into wedges.
- Season the Salmon fillets and either spray orrub with olive oil.
- Heat a fry-pan until hot. Sear the fillets in the hot pan (skin side down 1st) on all sides – approx 30 seconds per side. Remove from the pan and set on a shallow baking tray, skin side down.
- Use a 1/4 herb crust on each fillet, spreading it over the top of the fish and packing it down slightly.
- Place the fish in the preheated oven and bake for approx 5 – 10 minutes (depending on the thickness of the fillets and how well done you want them.
- Meanwhile steam potatoes over boiling water for 15 minutes or until nearly soft. Add beans and steam for 3 minutes or until tender crisp.
- Serve fish with lemon wedges, steamed new potatoes (dotted with a little butter and parsley) and green beans.