Salmon with Fennel and Peppers
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 pcs Salmon fillet
- lemons (juiced)
- 1 clove garlic cloves
- 1 medium, red Bell pepper (deseeded and cut into strips)
- 1 yellow Bell pepper (deseeded and cut into strips)
- 1 green Bell pepper (deseeded and cut into strips)
- 1 onion (halved and sliced)
- 4 Tbsps olive oil
- ⅜ cup Vegetable broth (or fish broth)
- 1 Tbsp fennel seeds
- To garnish
- Basil
Preparation
Kitchen utensils
1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Slotted spatula, 1 Aluminum foil, 1 Small bowl
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Brush the fish with 2 tbsp lemon juice and leave to stand for 10 minutes.
3.
Halve the clove of garlic and rub the cut side over the inside of an ovenproof dish.
4.
Season the bell peppers and onion with salt and pepper and place in the roasting dish. Pour over the broth and drizzle with 2 tbsp oil.
5.
Season the fish fillets with salt and pepper and lay on top of the peppers. Sprinkle with the fennel seeds, drizzle over the rest of the oil and lemon juice and cover with foil.
6.
Bake for 20 - 30 minutes or until the fish is cooked through. Serve scattered with basil leaves.
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