Fish again! This recipe is taken from an old Jamie Oliver book (we think) which has been adapted over time. Bird first had it at her step-grandmothers which was great, but there was definite room for improvement. It’s nearly a one-pan wonder, it’s really good for you and pretty quick too.
- New potatoes – we use about 400-500g for 2 people
- Salmon fillets
- Asparagus or fine beans – about 200g
- Cherry/baby plum tomatoes – a large handful
- Olives (we like kalamata best) – a handful
- 1 lemon
- A small handful of basil leaves
- Olive oil
- Salt and pepper
Start off by parboiling some new potatoes by putting them in cold water, bringing them to the boil and then letting them cook for just a few minutes. You should never parboil by putting potatoes into already boiling water – this makes the outside go mushy while the inside stays completely raw – you want them to heat up with the water. While they are coming to the boil preheat the oven to 200°C. Drain the potatoes and then let them sit for a minute in the sieve/colander so that as much water as possible evaporates ensuring you end up with crispy skins. While this is happening pop a large roasting dish with a glug of olive oil and some seasoning into the oven. After a few minutes take the dish out of the oven, throw the potatoes in (be careful of the hot oil), mix them around so they are coated in the seasoned oil and put the tray back in the oven. If you want to you can add herbs at this stage – rosemary or thyme would be particularly nice – but you don’t need them, there are enough flavours in the rest of the dish.
It will take around 30-40 minutes until the potatoes are nice and crispy and the rest of the dish cooks in the last 10 minutes so now you can go and chill out for a bit/crack open the white wine.
Suitably refreshed, saunter back to the kitchen and snap the woody ends off a pack of asparagus and add to a bowl along with a large handful of cherry or baby plum tomatoes, as many olives as you like, about 6-10 roughly shredded fresh basil leaves, the juice of half a lemon, a glug of olive oil and a good pinch of salt and pepper. Mix this all around and then you’re ready to go!
Take the roasting dish out of the oven and move the potatoes over to one side. Lay the salmon fillets skin side down on the roasting tin and then pour the asparagus mixture over the top of the salmon as shown below.
Roast with the potatoes for 10 minutes and this is what you end up with:
If you can’t find asparagus (or you just don’t like it) the original recipe used fine beans so feel free to use these. Remember they will need parboiling first so they’re not undercooked and crunchy (how Bird first experienced them!).