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
alaskan salmon fillet (skinned)
medium cut oats
fresh parsley, finely chopped
fresh lemon juice
sea salt and freshly ground black pepper
olive or coconut oil
spring onions, trimmed and finely sliced
tomato puree (heaped teaspoons)
tomato, medium-sized, sliced
Parmesan cheese, grated
In This Recipe
Preheat the oven to 200C/400F/Gas Mark 6.
In a small bowl, mix the oats, parsley and lemon juice, lightly season and set aside.
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.
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.
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.
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.