Ingredients

1 x 2.5 kg whole salmon, scaled, gutted
1.5 kg re-skinned potatoes
1 bulb of fennel
Olive oil
1/2 a bunch of fresh dill
1/2 a bunch of fresh flat-leaf parsley
1/2 a bunch of fresh tarragon
1 lemons
Extra virgin olive oil

Instructions 

1. Preheat the oven to high
2. Use a large roasting tray that your whole salmon will fit inside 
3. Probably need to lay the fish diagonally across the tray 
4. It won’t matter if the head and tail drape over the sides a little
5. Scrub the potatoes clean, then slice into ½ cm rounds. 
6. Lay over the base of the tray and season well with sea salt and black pepper
7. Cut fennel in 6 wedges, scatter over potatoes, give generous drizzle of olive oil
8. Pick half the herb leaves on a chopping board finely grate over lemon zest
9. Roughly chop everything together and scrape this mixture into a bowl
10. Using a sharp knife, make six slashes on each side of the fish
11. Cut about 2cm deep on an angle
12. Sprinkle salt/pepper in each incision, stuff with a pinch of the lemon-herb mix
13. Then smooth flat. Drizzle the fish lightly with olive oil and lay on top of potatoes and fennel
14. Slice up one of the lemons and stuff into the cavity with the remaining herbs. Bake fish in the screaming hot oven for 15 minutes 
15. Turn temperature down to 180%C  and cook for a further 30 minutes. Squeeze the juice from the remaining lemon over the top, drizzle with a little extra virgin olive oil
Note
To check if the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head
Count to 10, then carefully take the skewer out and hold it against your top lip –if it’s nice and warm, the fish is cooked 

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