Name: Zesty roast salmon & cod
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 800g thick skinless boneless salmon fillet cut into 8; 800g thick skinless boneless cod loin, cut into 8; 3 tbsp olive oil; 2 oranges zest and juice; 85g raisin; 3 red peppers halved, seeded and each half cut into 3; 3 orange peppers halved, seeded and each half cut into 3; 50g pine nut; large handful flatleaf parsley roughly chopped

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Zesty roast salmon & cod

Zesty roast salmon & cod

Lesley Waters

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Serves 8

Easy

Total time: 45 mins

Ready in 45 minutes, plus 1-2 hrs marinating

A star rating of 4 out of 5.13 ratingsRate

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Roasting is a foolproof way of cooking fish. This salmon dish stays sweet and moist – a great main for a dinner party

Healthy

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Ingredients

Nutrition

Units:

MetricUS

800g thick skinless boneless salmon fillet

cut into 8
800g thick skinless boneless cod

loin, cut into 8
3 tbsp olive oil
2 oranges

zest and juice
85g raisin
3 red peppers

halved, seeded and each half cut into 3
3 orange peppers

halved, seeded and each half cut into 3
50g pine nut
large handful flatleaf parsley

roughly chopped

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Nutrition: per serving

kcal407
fat21g
saturates3g
carbs15g
sugars0g
fibre2g
protein41g
salt0.3g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2005

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A star rating of 4 out of 5.13 ratings

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