People seem intimidated cooking a whole fish but it really couldn’t be easier. I had this lovely wild sockeye salmon, headless, but you can’t have everything. Flipping through a Jamie Oliver book I saw a recipe for Roast Salmon with fennel, parsley and tomato. Having no fennel I substituted some thinly sliced onion.
Thinly slice lemons, onion (or fennel) and chop tomatoes.
Mix with chopped parsley, lemon juice, olive oil, salt and pepper.
Season fish and rub with olive oil. Stuff with tomato mixture. Bake at 400º until just cooked, anywhere from 25 to 45 minutes depending on the size of the fish.
Serve with roast potatoes.
And something green, like asparagus.
With the leftover salmon I made another Jamie Oliver recipe, fish cakes.
Leftover salmon, boiled potatoes, lemon, parsley, eggs, salt and lots of pepper.
Formed into fish cakes, ready to cook or freeze for later.
Thanks to Sarah for taking the roasted salmon photos.
We’ve been making this for years. My mom saw Geoffrey Holder make this on a morning show, in the ’80s I think. I’m sure we’ve messed with it over the years, but it remains a quick and delicious dinner. Quantity is not so important, use as much or as little of each ingredient as you like, just don’t skimp on the lemon juice and butter, that’s what makes the luscious sauce.
Onion, sliced in thin rounds
Snapper or cod filets
Green onion, cut into thin strips
Farmer’s cheese, or other mild cheese, sliced
Hot sauce, such as Frank’s or Tabasco
Salt and Pepper
In an appropriately sized wide pan, layer the ingredients. I like to put the onions down first, then the fish, seasoning with salt and pepper as I go. Sometimes I put very thin slices of lemon on top of the fish, because I love that intense lemon flavor. Continue on with the tomatoes, green onion, sliced cheese, hot sauce, and torn basil. Place bits of butter strategically around the pan, and squeeze a lemon over the whole thing. Turn on the heat to medium high and in a few minutes it will all start simmering and melting. Once the sauce is bubbling and the fish is almost cooked through (it’s easy enough to stick a knife in here and there and have a look) place the lid on for a few minutes so the cheese melts completely. Once it’s melty sprinkle on some more basil, serve over steamed jasmine rice with something green on the side. The rice absorbs all the lemony buttery sauce. A good crusty slice of baguette does a good job of it, as well.