fennel-baked side of salmon

2 large bulbs fennel, trimmed and sliced
2 red onions, cut into wedges
2 tablespoons olive oil
2 tablespoons tarragon leaves
sea salt and cracked black pepper
1 x 900 gm salmon fillet, skin on
1/3 cup chopped flat-leaf parsley leaves
1-1/2 tablespoons finely grated lemon rind
1 tablespoon salted capers, rinsed
1/4 cup (60 ml) olive oil, extra

Preheat the oven to 200 degrees C (390 degrees F). Combine the fennel, onion, oil,
tarragon, salt and pepper and place in a large baking dish.
Bake for 20 minutes.
Place the salmon on top of the vegetables.
Combine the parsley, lemon rind, capers and extra oil and sprinkle along the
length of the salmon.
Bake in the oven for 8-10 minutes.
Serves 4.

This is one of my favourite recipes from Donna Hay's "Seasons" Cookbook

Baked Snapper - my way !

This fish has some Thai/Asian inspired flavours but is typically Modern Australia.  It is so versatile that you can vary your ingredients depending on what you have in the fridge and pantry. 

Ingredients - Fish

Fresh Snapper, approx 1 - 1.5kgs

Seasonings/Marinade

1/2 lime cut into thin slices
Piece of ginger, approx 1 cm, peeled & cut into thin slices
1 large clove of thinly sliced garlic
1/4 Spanish/red onion thinly sliced
Citrus Siam Salt - see http://www.tridosha.com.au/products/products.html
(optional -- otherwise, use a mix of salt, pepper and lime juice, and lemongrass if you have it handy) 

Method

Make sure the fish is well scaled and washed.  Dry with paper towel and remove any remaining scales.  Trim fins if you have a good pair of kitchen shears. This is optional.

Lay the fish on a flat board and cut 3 or 4 deep slits on both sides from the widest part to the narrowest part of the fish - see image.

Rub with a little peanut oil.

Fill each slit with a slice of lime, a few pieces of garlic, ginger and red onion.  If you have lemon grass or kaffir lime leaves, add a few of these too.

Sprinkle with salt and pepper (Citrus Siam if you have it).

Stand the fish in a large baking dish.  The fish is easily supported by placing one small ramekin inside the body of the fish.  If you don't have a ramekin, you can stuff your fish with tin foil.

Bake in moderate to hot oven (approx 180-200 degrees Celsius - ovens vary) for about 20 minutes.  Fish will be ready as slits start to open and meat is white and flaky.  Do not overcook as fish can dry out.

Transfer fish to a warm platter and drizzle with Sauce and scatter with fresh Coriander before serving with stir fried vegetables or an Asian Style Salad.

Cheats Sauce - Ingredients

1 tablespoon  Peanut Oil
1/2 teaspoon Sesame Oil
2 tablespoons  Sweet Chilli Sauce
1/2  lime juiced
Splash of Asian Dipping Sauce - contains water, sugar, fish sauce, vinegar, shredded carrot, chilli, garlic, salt
 

Method

Heat Peanut Oil and Sesame Oil in small saucepan.  Add all other ingredients.  Test for taste.  Sauce only needs to be heated long enough for it to become hot.  Turn it off and reheat just before pouring over the fish.