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Ingredients (for 4 portions)
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1 fresh salmon fillet (about 1.1 pounds in all), skinned and boned
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1 1/3 cups zucchini, julienned
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1 tablespoon minced thyme
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1 tablespoon minced wild fennel fronds
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freshly ground mixed peppercorns
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3 tablespoons extra virgin olive oil, plus extra - salt
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Method
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Preheat the oven to 400°. Lightly oil frying pan and place the salmon fillet on top.
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Sprinkle 1/2 tablespoon each of minced thyme and minced fennel over the fish and season with the freshly ground mixed peppercorns;
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drizzle with 1 tablespoon of extra virgin olive oil, and bake for about 15 minutes.
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Meanwhile, in another frying pan, heat 2 tablespoons of olive oil and sauté the zucchini with the remaining herbs until translucent;
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season with salt.
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Serve the fish immediately, accompanied by the sautéed zucchini.
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