Ingredients
2 leeks
2 bulbs fennel
2 tsp olive oil
500g salmon fillet
pin-boned
¼ cup white wine
(125ml)
Allergy Advice
Contains Fish
Equipment
- 1 oven
- 1 baking tray
Instructions
- Preheat oven to 190°C (170°C fan-forced).
- Wash leeks well. Cut into three or four pieces then halve lengthwise. Cut fennel into wedges. Place vegetables in a large baking tray, toss in olive oil and season well.
- Bake for 30 minutes.
- Remove from oven and place salmon fillet skin side down on top of vegetables. Pour over wine.
- Return to oven and bake for a further 15 minutes.
- Divide salmon into four portions. Serve with baked vegetables, steamed green beans and lemon wedges.
Notes
Tip
This recipe would work well with most fish types, but adjust the cooking time depending on the size and thickness of the fillets.
Variation
Replace wine with fish stock or water if you prefer.
