Prep 10 mins
Cook 15 mins
Tim, an old friend from Britain, gave me this recipe and said it was one of his favourite dishes. You can use any nice thick fish fillets or steaks, of course, but the vegetable medley really goes well with salmon. Do use the anchovies -- they really don't taste like anchovies when used with other ingredients, and they do add oomph! This is simple, and Tim didn't even give weights of anything, so adapt as you like. A recipe for 1 or 2 people.
- 2 salmon steaks, nice and thick
- 6 ounces green beans, young and tender
- 1 cup cherry tomatoes, ripe and sweet (or use the small grape tomatoes)
- 1⁄4 cup black olives, pitted
- 1⁄4 cup basil leaves, roughly chopped (or use 2 teaspoons dried)
- 2 -3 anchovy fillets, chopped (as they come, don't rinse)
- 2 -3 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 teaspoon black pepper, coarsely ground
- Set oven at 375 deg F/190 deg Celsius.
- Cook the green beans quickly until still quite firm -- sort of par-boiled only.
- Put in a bowl, and mix with everything else up to the olive oil. Add some flaky sea salt (just a pinch) and mix inches.
- Salt and pepper the salmon steaks.
- Season the fish with salt and the pepper. Put the fish steaks in a smallish oven dish with the skin side up.
- Put the vegetable mixture close against the fish, heaped -- that's why you need a small enough dish, so everything lies tightly together and can't spread.
- Bake for (about) 15 minutes in the preheated oven. If a fork or skewer penetrates the fish easily, it's done, and take it out quickly. Fish is quickly overdone.
- The juices from the olives and tomatoes should help season the fish.