Baked Salmon with Fennel and Tomato.
A healthy light lunch or dinner tested by ADAPT Food Group member Nina Jones, with origins from the famous Mary Berry. Serves 6
4 Whole Fennel Bulbs
3 Large Onions (From the ADAPT market!)
6 large Tomatoes(From the ADAPT market!)
4 tbsp olive oil
Salt and freshly ground black pepper
6 x 150g middle cut skinned salmon fillets
Grated zest and juice of 2 lemons
4 tbsp chopped fresh parsley.
Preparation - could be done up to 8 hours ahead.
Trim tops off the fennel bulbs and cut each into 6 wedges. Cut the onions into similar sized pieces.
Cook them in boiling salted water for about 10 minutes until just tender and drain well.
Peel tomatoes and cut into quarters. Remove and discard the seeds. Mix the tomato quarters with the fennel and onions and pour over the oil. Toss together and season with salt and pepper. Arrange in the base of an ovenproof dish.
Preheat Oven to 200 Deg C or Fan Oven to 180 Deg C
Bake the veg. for 15 minutes. Remove the dish from the oven. Season the salmon fillets and nestle them amongst the veg. Pour over the lemon juice and sprinkle over the zest. Bake for a further 15 minutes, or until the fish is just done.
Sprinkle generously with the parsley and serve piping hot.
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