Whole salmon fillets, drizzled with wine, baked with whole tomatoes on a bed of sliced potatoes and cooked in olive oil and garlic.
Prepares: 4 servings (photograph shows a serving for 2)
- Preparation time: About 25 minutes
- Cooking time: 55 minutes
- 900g (2 lb) potatoes, (6 medium)
- 4 tbsp olive oil
- 2 garlic cloves, finely sliced
- 6 plum tomatoes, halved, OR
- 12 tinned/canned plum tomatoes*
- 4 x 170g (6 oz) salmon fillets, skinned
- 20 black olives, pitted (optional)
- salt and freshly ground black pepper
- 150ml (5 fl oz) dry white wine (⅔ cup)
- 2 tbsp lemon juice
- knob of butter
- basil leaves to garnish
- To serve
- accompany with a fresh green vegetable
- You will also need a 2.4 litre (4½ pint) ovenproof dish for this recipe.
- Preheat the oven to 200°C (400°F) (gas 6).
- Peel and cut the potatoes into even-sized large pieces. Then parboil in boiling, salted water for 10 minutes. Drain and leave to cool for about 5 minutes until they become cool enough to handle. Now cut into 5mm (¼ inch) slices.
- Brush the dish with 1½ tablespoons olive oil. Then layer the potato slices in the dish and drizzle over another 1½ tablespoons of the oil. Spread the garlic slices over the potatoes and top with the tomatoes. Drizzle with the remaining one tablespoon oil, season and bake in the oven for 40 minutes.
- Ten minutes before the end of cooking, start preparing the salmon fillets. Slash each salmon fillet three times across the top and season. Heat a large non-stick frying pan/skillet and add a good sized knob of butter. When the butter begins to sizzle, lay the salmon fillets in the pan/skillet and sear for one minute on both sides.
- Remove from the pan/skillet and lay the salmon fillets on top of the potatoes. Scatter with the olives (if using), and pour the wine and lemon juice over the fish. Then cover with foil and return to the oven for a further 15 minutes.
- To serve, garnish with basil leaves and accompany with a green vegetable.
Updated March 18, 2018