FISH ROASTING RECIPES

Name: Roasted salmon & veg traybake
Total time: 20 min
Yield: 4
Ingredients: 400 g baby potatoes; 200 g green beans; 1 bunch of fresh basil; 200 g cherry tomatoes; 10 black olives (stone in); olive oil; 4 x 120 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources; 1½ lemons; ½ a small clove of garlic; ½ teaspoon Dijon mustard; 4 tablespoons Greek yoghurt; extra virgin olive oil

ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...

Roasted salmon & veg traybake | Fish recipes | Jamie ... image

Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.

Total Time 20 minutes

Yield 4

Number Of Ingredients 12

Ingredients

400 g baby potatoes
200 g green beans
1 bunch of fresh basil
200 g cherry tomatoes
10 black olives (stone in)
olive oil
4 x 120 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources
1½ lemons
½ a small clove of garlic
½ teaspoon Dijon mustard
4 tablespoons Greek yoghurt
extra virgin olive oil

Steps:

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

Nutrition Facts : Calories 431 calories, FatContent 24.8 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 31 g protein, CarbohydrateContent 22.3 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 0.9 g salt, FiberContent 0.9 g fibre

SWEET POTATO & SALMON TRAY BAKE | JAMIE OLIVER RECIPES

Sweet potato & salmon tray bake | Jamie Oliver recipes image

Bursting with fresh Asian flavours, this easy salmon traybake can be on the table in well under an hour.

Total Time 50 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 large sweet potato
2 sticks of lemongrass
2.5 cm piece of ginger
2 cloves of garlic
1 teaspoon sesame oil
150 ml organic vegetable stock
150 ml light coconut milk
6-8 lime leaves or 1 lime
1 long red chilli
4 x 150 g salmon fillets, from sustainable sources
low-salt soy sauce optional

Steps:

1. Preheat the oven to 190°C/375°F/gas 5.
2. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
3. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
4. Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
6. When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

Nutrition Facts : Calories 392 calories, FatContent 20.1 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 32.5 g protein, CarbohydrateContent 21.3 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 0.3 g salt, FiberContent 0.4 g fibre

More about "fish roasting recipes"

ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...

Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
From jamieoliver.com
Total Time 20 minutes
Calories 431 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

See details

SWEET POTATO & SALMON TRAY BAKE | JAMIE OLIVER RECIPES

Bursting with fresh Asian flavours, this easy salmon traybake can be on the table in well under an hour.
From jamieoliver.com
Total Time 50 minutes
Cuisine asian
Calories 392 calories per serving

1. Preheat the oven to 190°C/375°F/gas 5.
2. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
3. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
4. Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
6. When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

See details

ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

See details

SWEET POTATO & SALMON TRAY BAKE | JAMIE OLIVER RECIPES

1. Preheat the oven to 190°C/375°F/gas 5.
2. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
3. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
4. Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
6. When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

See details

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