BAKED FISH WITH VEGETABLES RECIPES

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BAKED MUSHROOMS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Baked mushrooms | Vegetables recipes | Jamie Oliver recipes image

These intense, earthy baked mushrooms are lovely on toasted ciabatta or with a simple rocket salad

Total Time 45 minutes

Yield 4

Number Of Ingredients 10

8 large flat mushrooms
1 bunch spring onions trimmed and sliced
1 clove garlic peeled and finely chopped
a few sprigs fresh thyme leaves picked
250 g Taleggio cheese thinly sliced
2 thick slices bread made into breadcrumbs
1 small bunch fresh flat-leaf parsley chopped
4 handfuls rocket washed and dried
1 lemon juice of
extra virgin olive oil

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.
    3. Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms.
    4. Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.
    5. Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. P.S. They’re great on toasted ciabatta too!

Nutrition Facts : Calories 283 calories, FatContent 17.5 g fat, SaturatedFatContent 10.9 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 15.5 g carbohydrate, SugarContent 2.1 g sugar, SodiumContent 2.5 g salt, FiberContent 3.1 g fibre

BAKED SALMON | FISH RECIPES | JAMIE OLIVER RECIPES



Baked Salmon | Fish Recipes | Jamie Oliver Recipes image

This simple salmon recipe is so delicious, incredibly easy and great for feeding a crowd.

Total Time 25 minutes

Yield 8

Number Of Ingredients 6

3 kg whole salmon from sustainable sources, ask your fishmonger, scaled, filleted and pin-boned, or use 2x1.2kg sides of salmon fillet
8 sprigs fresh rosemary
extra virgin olive oil
500 g fat free natural yoghurt
1 bunch fresh dill chopped
1 lemon juice and zest of

Steps:

    1. This is an easy way of cooking whole salmon fillets. It’s simple to serve and just as good cold as it is hot. If you’re not sure how to prepare the fish, get your fishmonger to do it for you. I’ve cooked it on a wooden plank in my outdoor wood-fired oven, but you can cook it in a large roasting tray in the oven.
    2. Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don’t fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)
    3. Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.

Nutrition Facts : Calories 586 calories, FatContent 33.9 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 64.5 g protein, CarbohydrateContent 5.5 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.7 g salt, FiberContent 0.1 g fibre

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