FISH FILLET RECIPES JAMIE OLIVER RECIPES

1. Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding. Leave one side open.
2. Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. Drain and leave to cool slightly.
3. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Halve the cherry tomatoes, then squash the olives and remove the stones.
4. Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat.
5. Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed.
6. When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
7. Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray.
8. Cook for 18 to 20 minutes, or until the fish and potatoes are cooked through.
9. To serve, place the bag on a serving plate and gently pierce to release the steam – the tomatoes and wine will have made a delicious sauce. Delicious served with steamed broccoli or green beans.

1. Preheat the oven to 180°C/160°C fan/Gas 4. Lightly butter a large sheet of foil big enough to wrap the salmon, and place over a large roasting tin (see tip).

2. Place the dill in the centre of the foil. Season the buttered foil with salt and pepper and place the salmon on top, skin side up. Pour over the white wine and lemon juice. Bring the two long edges of the foil together and fold the edges together, scrunching them up to make a parcel and sealing the edges at the side like a Cornish pasty (see tip).

3. Place in the oven to poach for about 25 minutes until the salmon is just cooked, the flesh pale pink and opaque. Leave to rest for 10 minutes. Then carefully remove the skin, pulling off in one piece if possible (see tip). Use a palette knife to scrape off any grey fat.

4. Blanch the asparagus tips in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Mix all of the dressing ingredients together in a jug, and season with salt and pepper.

5. Using two fish slices, carefully transfer the salmon to a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs and serve at room temperature with the remaining dressing in a jug.

Cook time: 25-30 minutes plus resting.

Prepare Ahead:
Assemble the dish up to 3 hours ahead. The salmon can be poached up to 8 hours ahead and the dressing made up to a week in advance.

Mary’s Classic Tips:
* If you don’t have a roasting tin large enough for the length of the piece of salmon, the grill pan makes a good alternative.
* Make sure you have a good seal around the edges of the foil parcel before baking it. This will ensure no steam escapes out of the sides, and the fish will cook beautifully inside.
* It is so much easier to remove the skin from the salmon while it is still warm; if the salmon cools down too much, the skin will stick firmly to the flesh and be tricky to remove.

1. Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding. Leave one side open.
2. Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. Drain and leave to cool slightly.
3. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Halve the cherry tomatoes, then squash the olives and remove the stones.
4. Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat.
5. Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed.
6. When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
7. Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray.
8. Cook for 18 to 20 minutes, or until the fish and potatoes are cooked through.
9. To serve, place the bag on a serving plate and gently pierce to release the steam – the tomatoes and wine will have made a delicious sauce. Delicious served with steamed broccoli or green beans.

1. Preheat the oven to 180°C/160°C fan/Gas 4. Lightly butter a large sheet of foil big enough to wrap the salmon, and place over a large roasting tin (see tip).

2. Place the dill in the centre of the foil. Season the buttered foil with salt and pepper and place the salmon on top, skin side up. Pour over the white wine and lemon juice. Bring the two long edges of the foil together and fold the edges together, scrunching them up to make a parcel and sealing the edges at the side like a Cornish pasty (see tip).

3. Place in the oven to poach for about 25 minutes until the salmon is just cooked, the flesh pale pink and opaque. Leave to rest for 10 minutes. Then carefully remove the skin, pulling off in one piece if possible (see tip). Use a palette knife to scrape off any grey fat.

4. Blanch the asparagus tips in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Mix all of the dressing ingredients together in a jug, and season with salt and pepper.

5. Using two fish slices, carefully transfer the salmon to a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs and serve at room temperature with the remaining dressing in a jug.

Cook time: 25-30 minutes plus resting.

Prepare Ahead:
Assemble the dish up to 3 hours ahead. The salmon can be poached up to 8 hours ahead and the dressing made up to a week in advance.

Mary’s Classic Tips:
* If you don’t have a roasting tin large enough for the length of the piece of salmon, the grill pan makes a good alternative.
* Make sure you have a good seal around the edges of the foil parcel before baking it. This will ensure no steam escapes out of the sides, and the fish will cook beautifully inside.
* It is so much easier to remove the skin from the salmon while it is still warm; if the salmon cools down too much, the skin will stick firmly to the flesh and be tricky to remove.