Zesty roast salmon & cod

Recipe uploaded by

Lesley Waters

4 ratings

Recipe by Lesley Waters

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1. 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.
2. 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.
3. 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

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• Sarah

  17 November 2007

  Sarah rated this recipe

  

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• wendy

  14 June 2008

  wendy rated and commented on this recipe

  

  I thought this recipe was great, so easy and very tasty. I substituted the parsley with corriander and this worked well. i will definetly cook tis recipe again.

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• gingergarlic

  29 June 2008

  gingergarlic rated and commented on this recipe

  

  A great dinner party dish. I could not get thick cod so just doubled the quantity of salmon. Would definitely make again.

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• Caroline

  16 January 2009

  Caroline commented on this recipe

  is it just me, or does the picture look like they haven't cooked the fish properly?

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• Nicolata

  16 October 2009

  Nicolata rated and commented on this recipe

  

  This is a great favourite with the family - the fish is succulent and has a lovely flavour. I cook with garlicy fondant potatoes. Yum!

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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

Preparation and cooking times

Super healthy

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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