Tag Archives: anchovies

Baked Salmon with Roasted Vegetables

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.

Serves 4

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!

Inspired by…

Gino D’Acampo

How easy…

Ridiculously straight forward

Roasted Fish with Lemon, Anchovies, Capers and Rosemary

A lovely family supper dish, this fish dish ticks all the boxes in terms of taste, ease of preparation, minimal washing up and being really quite healthy! The combination of the soft rosemary, zingy lemon, edgy anchovies and sharp capers works brilliantly to jazz up even the most mundane of fish – I use whatever fish is hanging about in the freezer, sometimes mixing up three different types – it doesn’t matter – it’s still great!

Serves 4

What you need…

1 x baking dish, lightly buttered (mine is 26 x 17 x 7cms deep)

Handful rosemary, leaves picked

4 tablespoons olive oil

4 – 6 x fish fillets, both hake and cod work well (quantity depends on how hungry you are!)

Sea salt and black pepper, for seasoning

2 large unwaxed lemons, thinly sliced

Handful capers

8 anchovy fillets

What to do…

Preheat oven to 200°c / 400°f / gas 6.

Bruise the rosemary in a pestle and mortar to bring out the flavour. Add the olive oil and squash the rosemary some more to flavour the oil.

Wodge your fish into the baking dish and then pour over half the rosemary/oil mixture, spreading it evenly over the fish. Season with salt and pepper.

Cover the fish in the lemon slices, scatter over the capers and then drape over the anchovies.

Drizzle over the remaining rosemary/oil mixture and pop in the oven for 20 minutes. That’s it – done – a really quick, healthy and tasty family supper – we enjoy our roasted fish with lemon, anchovies, capers and rosemary with steamed mixed cabbage and either Parmentier or buttery new potatoes.

Inspired by…

Jamie Oliver, Happy Days with the Naked Chef

How easy…

Very easy, just an assembly job really!

New York Caesars Salad, My Way

Many years ago I had a marketing job that meant, in the name of work, I ate out a lot. And I mean a lot. There was also the occasional overseas trips undertaken and twice I was lucky enough to visit New York on business. Labeled a ‘jolly’, the trip was as much about food as it was the thrills of Manhattan: huge hotel breakfasts followed by large, leisurely lunches and obscenely over-indulgent dinners punctuated each day. There’s only so much a girl can eat even if the food is amazing so I quickly took to choosing Caesars Salad as my default choice for lunch, being the perfect foil for the inevitable heavy, rich dinners that I knew would follow. I’ve never had a Caesars Salad as good as those I enjoyed in New York and so ended up developing my own version: New York Caesars Salad, My Way! I have no idea how close to the authentic recipe mine is but it’s pretty close to those savoured in Manhattan. It’s light but edgy – salad with attitude I’d say – and really enlivening – give it a go!

Serves 2

What you need…

4 good-sized slices back bacon

300g mixed salad leaves (including iceberg for the crunch), torn

A good handful of freshly grated Parmesan

for the croutons

1 slice bread from a large loaf

50g butter

for the dressing

60ml olive oil

30ml white wine vinegar

3 anchovies

2 cloves garlic, chopped

1 teaspoon Dijon mustard

Sea salt and black pepper to season

What to do…

For the croutons, cut bread roughly into 1cm squares and pop into a bowl with the butter and then into the microwave for 1 minute. Stir to make sure the butter is evenly distributed and pop back in for another 40 seconds. Repeat this last process until the croutons are golden and crispy. In my microwave, I do 3 x 40 seconds.

(N.B. microwave times may vary – I rarely use a microwave so ours is old and pretty inferior so yours may do the job much quicker).

Set the croutons aside to cool.

Dry-fry the bacon until its crispy. Remove from the pan and as soon as it’s cool enough to handle, chop it up into bite-sized pieces (I use scissors for this – it’s quicker than a knife for me). Put the chopped pieces on kitchen paper to absorb the moisture whilst the bacon cools.

In a jam jar, chuck all the dressing ingredients in together, screw on the lid and shake vigorously to mix everything together and break down the anchovies.

When you are ready to serve, tip your salad leaves into a large roomy salad bowl and throw in the bacon. Add half the Parmesan and then the dressing. Toss everything together. Either divide into two bowls or serve to the table in the salad bowl. Whichever way, scatter over more Parmesan and finally, the croutons. Enjoy! It really is a wonderful salad!

Serving suggestion…

I like New York Caesar’s Salad on it’s own as a main course, but it also works well served with steak or as a starter, perhaps with garlic bread.

Tip…

Cooks’ Ingredients frozen, chopped garlic from Waitrose – just tip some in the dressing rather than all that peeling and chopping….

Inspired by…

New York!

How easy…

Ever so!