Roast salmon with baked fennel and new season baby aubergine

March 20, 2011 at 8:38 pm (Recipes)

 

Ingredients

1 salmon fillet (200g or so)

1 tsp chilli flakes

½ fennel bulb

1 small aubergine (the one I used was slightly larger than an egg)

Salt and pepper

Olive oil

Herbs (parsley or thyme)

Half a lemon

 

1)      Pre-heat the oven to 180degC fan-forced.

2)      Wash and debone the salmon fillet (there’ll be a line of bones protruding from the fleshier part of the fillet, which you can pull out with your fingernails or some tweezers).

3)      Season the salmon with salt and pepper and rub some olive oil and the chilli flakes onto the fillet.  Pan-fry the fish in a non-stick pan, turning to sear both sides.  Place onto a shallow baking tray (if the skin is still on the fish, place skin-side up).

4)      Wash and dry the fennel and aubergine.  Cut the vegetables into wedges and toss with a generous amount of olive oil, a pinch of salt and pepper to taste.  Finely chop up the herbs and add to the mix with a squeeze of lemon juice.  Place the vegetables into the baking tray with the fish (but avoid crowding the fish or it will stew without going crispy).

5)      Bake for 12 minutes, until the fish is still slightly pink in the middle and the vegetables are cooked through.

 

 

 

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