Zesty roast salmon & cod
Roasting is a foolproof way of cooking fish. This salmon dish stays sweet and moist – a great main for a dinner party
3
ratings
Difficulty and servings
Serves 8
Preperation and cooking times
Ready in 45 minutes, plus 1-2 hrs marinatingSuper healthy
- Place the fish in a large bowl, add 2 tbsp of the olive oil, orange zest and season well. Carefully toss the fish to coat, cover and leave to marinate in the fridge for 1-2 hours. Put the raisins into a small bowl, pour over the orange juice and set to one side. Heat oven to 200C/fan 180C/gas 6.
- Place the peppers in a large shallow, ovenproof pan (approx 35cm diameter) or large shallow roasting tray and drizzle with the remaining olive oil. Season, toss together and roast in the oven for 30 mins. Toast the pine nuts on a baking tray on another shelf of the oven for 8-10 mins, until golden.
- Arrange the fish and raisins on top of the peppers and pour over the juices. Scatter the pine nuts over and season with a good pinch of salt. Cook in the oven for 12-15 mins until the fish is just cooked through. Scatter with parsley and bring to the table.
407 kcalories, protein 41g, carbohydrate 15g, fat 21 g, saturated fat 3g, fibre 2g, salt 0.3 g
Recipe from Good Food magazine, January 2005.
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Ingredients
- 800g thick skinless boneless salmon fillets , cut into 8
- 800g thick skinless boneless cod loin, cut into 8
- 3 tbsp olive oil
- 2 oranges , zest and juice
- 85g raisins
- 3 red peppers , halved, seeded and each half cut into 3
- 3 orange peppers , halved, seeded and each half cut into 3
- 50g pine nuts
- large handful flatleaf parsley , roughly chopped
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Difficulty and servings
Serves 8
Preperation and cooking times
Ready in 45 minutes, plus 1-2 hrs marinatingSuper healthy
Good source of omega-3
Ingredients
- 800g thick skinless boneless salmon fillets , cut into 8
- 800g thick skinless boneless cod loin, cut into 8
- 3 tbsp olive oil
- 2 oranges , zest and juice
- 85g raisins
- 3 red peppers , halved, seeded and each half cut into 3
- 3 orange peppers , halved, seeded and each half cut into 3
- 50g pine nuts
- large handful flatleaf parsley , roughly chopped
407 kcalories, protein 41g, carbohydrate 15g, fat 21 g, saturated fat 3g, fibre 2g, salt 0.3 g
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17 November 2007
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14 June 2008
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29 June 2008
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