Baked Salmon Fillets with Olives & Cherry Tomatoes

This recipe is very easy and this way of cooking fish can be used for every type of fish from tuna, sea bass, sea bream, lampuki etc etc. Just put the fish on a big piece of aluminium foil or greaseproof oven paper put the ingredients, wrap it up and bake for 15 minutes. This method is called al Cartoccio [Italian for paper bag]. It is a great way to cook fish as it is cooked in the steam generated in the package and with all the goodness of the juices coming out from the fresh ingredients. You can serve this dish with roast, baked, fried or mashed potatoes  and a nicely dressed greens'salad. You will need...

Serves 2

• 2 Salmon fillets
• 4 cherry tomatoes
• About 8 green olives, chopped or left whole
• 2 tsp capers [optional]
• Pinch dried mint
• 1 clove garlic, finely chopped
• Extra virgin olive oil
• 2 large pieces of aluminium foil or greaseproof oven paper

Method

1. Spread the foil or paper and put some olive oil on them. Put the fillets skin side down.
2. Put some more olive oil and add about 4 olives, 1 tsp capers [if using], 2 cherry tomatoes, half of the garlic and a pinch of dried mint to each fillet.
3. Now close the foil to shape up as a parcel and close it up tightly but always leave some space from the fillet to the parcel top so as the steam can circulate around and cook the fish evenly.
4. Bake in a hot oven for about 15 min.
5. Serve with the potatoes and salad.

Enjoy!!

R&A