Author Notes
The super-tasty topping can be made in advance, making this dish a real ‘no brainer’ when you’re tight for time. I think it works particularly well with a delectably-pretty pink Alaskan salmon fillet but the great thing about this recipe is that other fish fillets, a succulent chicken breast and/or a 'meaty' slice of tofu all benefit from the same treatment! Be experimental and play around with the ingredients dependent on what’s in the fridge. —Fiona Kirk
Ingredients
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1
alaskan salmon fillet (skinned)
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1 tablespoon
medium cut oats
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1 tablespoon
fresh parsley, finely chopped
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1 tablespoon
fresh lemon juice
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sea salt and freshly ground black pepper
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2 teaspoons
olive or coconut oil
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3
spring onions, trimmed and finely sliced
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2 teaspoons
tomato puree (heaped teaspoons)
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1
tomato, medium-sized, sliced
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15 grams
Parmesan cheese, grated
Directions
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Preheat the oven to 200C/400F/Gas Mark 6.
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In a small bowl, mix the oats, parsley and lemon juice, lightly season and set aside.
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Warm the oil in a small saute pan and cook the spring onions over a medium heat until soft then add the tomato puree and mix well.
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Place a sheet of baking foil in a small oven-proof dish, place the salmon fillet in the middle and pull up the sides of the foil so you create an open-topped parcel.
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Top the salmon with the spring onion/tomato puree mix, arrange the tomato slices on top and finally the oat mix (don’t close the parcel) then place the dish on a middle shelf in the oven and bake until cooked through (around 8 to 10 minutes). Have a peek and check that the fish flakes nicely and the juice is clear.
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Remove from the oven, turn the oven off and the grill on (to a medium heat), scatter the cheese on top, grill on the lowest shelf until the cheese melts and is just beginning to brown (around 5 minutes) then with a fish slice, lift the fish onto a warmed serving plate and spoon over the cooking juices.
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Serve with a lightly-dressed mixed leaf salad.
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