Olive oil poached salmon

Cooking Fish Olive oil poached salmon

Put olive oil to good use in this fast and fresh poached salmon dish.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 130°C/110°C fan-forced. Place half the lemon slices over the base of an 8 cup-capacity ovenproof dish. Top with half the basil, half the garlic, half the peppercorns and half the capers. Place fish in dish. Top with remaining basil, garlic, peppercorns and capers. Pour oil over fish (oil should just cover fish).
  2. Bake fish for 40 to 45 minutes for medium or until cooked to your liking.
  3. Using a slotted spoon, transfer fish to a plate. Flake. Serve with lemon slices and spinach mixture.

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2 small lemons, thinly sliced
8 sprigs fresh basil, trimmed
2 garlic cloves, thinly sliced
1 tsp whole black peppercorns
1 tbsp capers, roughly chopped
4 salmon fillets
3 cups olive oil
Baby spinach, tomato, kalmata olives and red onion, to serve

Adv

Autors
Preparation time
15
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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