A simple, one-pot dish and is sooooooo very tasty. The natural flavours of the salmon are enhanced by the addition of anchovies and a mixture of peppers and tomatoes works absolutely brilliantly as a contrasting accompaniment to the fish – the whole lot disappeared at a rapid rate – this a great one for a family supper.
What you need…
1 x baking dish (mine is 26 x 18 x 7cms deep) lightly buttered
160ml hot water from the kettle
½ vegetable stock pot (I use Knorr)
750g – 1kg potatoes, peeled and cut into 1cm-thick slices
5 large tomatoes, thickly sliced
1 red pepper, deseeded and cut into bite-sized chunks
1 orange or yellow pepper, deseeded and cut into bite-sized chunks
60g anchovy fillets in oil, drained and finely chopped
4 garlic cloves, chopped
4 sprigs oregano, leaves stripped from the stems
6 sprigs rosemary
4 tablespoons olive oil, plus a little extra for the fish
1 side of salmon – enough to cover your baking dish – mine was around 1.5kg
Sea salt and black pepper
What to do…
Preheat your oven to 200°c/400°f/gas 6.
Pop your ½ stockpot into a jug, tip on the hot water and mix together using a balloon whisk. Set your vegetable stock aside.
Bring the potatoes to the boil in salted water and cook for 5 minutes. Drain. Arrange the slices, slightly overlapping to cover the bottom of your baking dish.
Scatter over the tomatoes, peppers and anchovies. Pour over your stock. Scatter over the garlic, oregano leaves and then lay across the rosemary sprigs. Season with salt and pepper. Pour over the oil and pop in the oven, uncovered, for 30 minutes.
Meanwhile, rub a little olive oil all over the fish and season with salt and pepper.
Remove and discard the rosemary sprigs from the vegetables; then lay the fish on top. Cover with foil and pop back in the oven for 30 minutes. Remove the foil and cook for a further 5 minutes, just to give the salmon a little colour.
That’s it – all done – no accompaniments required and you know what? It’s very lovely! Enjoy!
Ridiculously straight forward