Dr Gillian's Fish Recipes

[dragon_moon]

Salmon with orange and soy sauce
Ingredients
Serves 4


4 tbsp tamari sauce
zest and juice of 1 orange
2cm root ginger, peeled and finely chopped
1 garlic clove, peeled and crushed
4 spring onions, trimmed and sliced
four 150g organic salmon fillets
200g of mixed spinach, watercress and rocket leaves
Method

Preheat oven to 200°C/Gas 6.

Mix together the tamari, zest and juice of the orange, ginger, garlic and spring onions in a shallow glass ovenproof dish. Add the salmon, cover and marinate in the fridge for 30 minutes, turning occasionally.

Uncover and arrange orange slices on top. Bake for 10-15 minutes until the fish is firm to the touch. Remove from the oven and allow to stand for 5 minutes.

Arrange the salad leaves on the plates and top with the salmon. Pour over the cooking juices and serve with lightly steamed vegetables.



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Baked trout with almonds and roasted fennel
Ingredients
Serves 2


2 trout fillets
3 tbsp of almonds
1 fennel bulb
olive oil
lemon juice
Method

Slice the fennel bulb, removing the fronds. Place in an ovenproof dish and sprinkle on olive oil. Roast in the oven for 20-30 minutes at 200°C/Gas 6.

Place each trout fillet on a piece of foil or baking parchment. Brush with olive oil and sprinkle on lemon juice and flaked almonds. Tuck the fronds from the fennel bulb into the fish. Wrap the foil or parchment into parcels (parchment can be secured with metal paperclips) and bake for 10-15 minutes until the fish is cooked through.

Steam some green vegetables and arrange some watercress and rocket leaves on plates. Serve the fish and fennel on top of the leaves and the vegetables on the side.



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Halibut fillet with steamed vegetables
Ingredients
Serves 2


halibut fillets
lemon juice
olive oil
fresh thyme and chopped rosemary
vegetables for steaming, such as broccoli, swiss chard and carrots
Method

Place the halibut fillets in an ovenproof dish. Sprinkle with lemon juice and brush with olive oil. Scatter on fresh thyme and chopped rosemary. Cover with foil and cook in the oven at 190°C/Gas 5 for 20 minutes or until cooked through (depending on the thickness).

Steam some vegetables such as broccoli, swiss chard and carrots. Pour any juices from the cooked fish over the vegetables once served.



Baked salmon and leek
Ingredients
Serves 4


four 100g organic salmon fillets
2 leeks, washed, trimmed and sliced
500g baby spinach leaves
1 tbsp olive oil
2 garlic cloves, finely chopped
1 tbsp grated root ginger
juice of half a lemon
a handful of fresh coriander leaves
Method

Preheat the oven to 200°C/Gas 6.

Gently boil or steam the leaks for 5 minutes. Place the spinach in a medium-sized baking tin and top with the leeks. Place the salmon on top.

Mix together the oil, garlic and ginger and liberally brush it over the salmon. Pour over the lemon juice. Place in the oven and bake for 10 minutes. Remove and allow to rest for 5 minutes.

Garnish with coriander leaves.



Baked salmon with steamed vegetables
Ingredients


1 salmon fillet per person
olive oil
lemon juice
dried dill leaves
broccoli
carrots
kale
celeriac
Method

Preheat oven to 200°C/Gas 6.

Place the salmon on a piece of foil, brush with olive oil and sprinkle with lemon juice and the dill.

Wrap the salmon in the foil and place in the oven for 10-15 minutes. Remove and allow to rest for 5 minutes before opening the foil.

Meanwhile, steam the vegetables.



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Salmon with stir fried vegetables
Ingredients
Serves 2


2 salmon fillets
1 tbsp tamari
grated zest and juice of 1 lemon
1 garlic clove, finely chopped
1 cm cube of root ginger, grated
1 tsp gold of pleasure oil
100g broccoli, cut into small florets
2 carrots, cut into matchsticks
1 tin of water chestnuts
quarter of a savoy cabbage, finely shredded
Method

Mix together the tamari, lemon juice and zest, ginger and garlic. Put the salmon in a shallow dish and pour over the mixture. Leave to marinate in the fridge for 30-60 minutes.

Heat the grill or a griddle pan. Remove the salmon from the dish, reserving the marinade. Grill or griddle the salmon for 3-4 minutes on each side until just cooked through.

While it is cooking, heat a wok or frying pan and add the oil. Add the vegetables and cook for a couple of minutes, stirring constantly.

Pour in the remaining marinade from the salmon and cook for a couple more minutes.

Put the vegetables on a plate and place the salmon on top.