Many people are scared of cooking fish. They always tell me that they don’t know what to do with it or they have tried it before and it falls to pieces and looks awful on the plate.
2 Salmon fillets
1 tbsp Olive Oil
2 cloves garlic
Pinch dried chillis
Salt and pepper
This recipe is fool-proof and will ensure you perfect salmon every time. First, preheat the oven to 190 degrees and put a small frying pan on a medium heat.
We’re going to fry off the lemon before wrapping it up with the fish, this takes the bitter edge off the lemon and the fish takes on the lemony flavour without the bitterness.
Just slice the lemon into thin rounds and fry for a minute or two on each side until it’s sealed, basically.
Now, get two pieces of tin foil, enough to wrap the salmon fillets individually and lay on a baking tray. Place the oil in the tin foil wraps and then coat the salmon in the oil and place skin side down.
Season with salt and pepper, and then add the dried chilli to give it some extra kick if you like.
Bash the garlic gloves but there’s no need to peel them, just squash them to release the flavour and put them on each of the fillets then add the lemon on top. You can use one or two slices of lemon depending on your taste.
Now, wrap the tin foil up, making sure there are no gaps; this allows the fish to steam as well as bake and reduce the cooking time slightly.
Place in the oven for around 15 minutes. Check them after 15 minutes and if they need another five then that’s fine. It’s better to check them regularly than to overcook the dish
While the fish is in the oven you can boil some broccoli, rice or noodles to go with it.
Noodles and broccoli tends to be my favourite and if you’re on an oriental style theme then you can always throw some soy sauce into the salmon mixture and perhaps some sesame seeds. If not, some couscous with parsley through it works well also.