MARY BERRY RECIPES SALMON RECIPES

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MARY BERRY ROASTING TIN THAI SALMON RECIPE | BBC2 SIMPLE ...



Mary Berry Roasting Tin Thai Salmon Recipe | BBC2 Simple ... image

This Thai-inspired roasting tin salmon dish from Mary Berry's BBC2 series Simple Comforts is packed with flavour and makes for a deliciously healthy meal.

Provided by Mary Berry

Yield Serves 6

Number Of Ingredients 1

Steps:

  • 1. Preheat the oven to 220C/ 200C fan/ Gas 7.

    2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and season with salt and pepper.

    3. Scatter the cauliflower florets, peppers and shallots into a large roasting tin or an ovenproof dish. Add a tablespoon of the oil and mix well, then pour over half the sauce, season and drizzle over the honey. Roast in the oven for about 12–15 minutes until the vegetables are starting to brown.

    4. Toss the courgettes in the remaining oil and add them and the salmon to the tin. Spoon over the remaining sauce, then roast for a further 10 minutes until the salmon flesh is opaque pink and is just cooked.

    5. Sprinkle over the Thai basil or coriander and serve with some steamed rice.

    Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:

MARY BERRY'S WHOLE ROASTED TROUT | JAMIE OLIVER RECIPES



Mary Berry's whole roasted trout | Jamie Oliver recipes image

Simply cooked with delicate fresh herbs, lemon and tomatoes, this whole roasted trout is a real treat.

Total Time 40 minutes

Yield 12 to 16

Number Of Ingredients 8

1 onion
4 ripe tomatoes
1 lemon
1 bunch of fresh dill (30g)
1 bunch of fresh parsley (30g)
olive oil
1 x 1.5kg whole trout scaled and pin-boned, from sustainable sources
50 g unsalted butter at room temperature

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel the onion and finely slice with the tomatoes and lemon. Roughly chop the dill and parsley (stalks and all).
    3. Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.
    4. Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish. Dot with butter, then drizzle all over with 2 tablespoons of oil and a twist of black pepper.
    5. Roast for 25 minutes, or until just cooked through. Delicious served with samphire.

Nutrition Facts : Calories 199 calories, FatContent 11.6 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 21.3 g protein, CarbohydrateContent 2.4 g carbohydrate, SugarContent 2.1 g sugar, SodiumContent 0.4 g salt, FiberContent 0.7 g fibre

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  • 1. Preheat the oven to 220C/ 200C fan/ Gas 7.

    2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and season with salt and pepper.

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    3. Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.
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