Salmon with Tapenade Crust
This recipe works really well on any fillet of fish; be it red mullet, cod, salmon… it can really be any fish you like. It can often be quite easy to overcook fish and be left with an unpleasantly dry fillet. Some of you will be able to resonate with me more than others, and to those of you you’ll be glad to hear that this recipe gives you a bit more room for error. By coating the fillet of fish with a generous layer of Tapenade, not only are you adding a rich flavour of olives to your fillet, but a layer of moisture that will stop your fish from drying out and give you a wonderful crust.
In this recipe I’ve used Salmon as it is one of the most available pieces of fish to buy and it’s in season year round, as opposed to something like a Red Mullet where the season is now coming to an end in September.
Eating seasonal is not only much more sustainable for our environment, but I’ve always felt it adds a bit of variety to what can often become a set of mundane, mid-week meals. You can easily see what fish are in season using this seasonality chart.
Fillet of Salmon
2 tsp Tapenade
Handful of Cherry Tomatoes, halved
Handful of Kale
Preheat your oven to 220°C
Line your baking tray with some baking paper and scatter the Kale and Cherry tomatoes across the tray.
Add the Tapenade onto the flesh of the salmon and spread evenly till it is fully coated.
Place the salmon on the bed of kale and tomatoes skin side down.
Bake in the oven for approx. 10-12 minutes.
I find this to be one of the easiest meals to make. All in one tray and in just 15 minutes you can have a full meal ready.
Find out more about eating seasonal in the UK.