I have no idea where I learned this technique for cooking fish, but it’s a quick and easy way to cook fish without resorting to frying. Simply put, fish is baked on top of vegetables and herbs in the oven. It’s versatile as different types of fish can be used, as well as most vegetables and herbs. Last week I baked salmon on top of fresh fennel, onions, and sliced lemons, with a generous sprinkle of chopped tarragon. It was served with soft polenta, fresh corn and some garlic-sauteed shiitake mushrooms. The fish stays moist, almost as if it was steamed. I usually just bake the fish in one large piece and break it up into individual portions after it is cooked.
Tarragon Roasted Salmon (serves 4)
1 medium onion, peeled
1 small fennel bulb
1 large salmon filet, about 1-1/2 pounds, skin removed
2 Tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup chopped tarragon
Preheat the oven to 375 degrees. Cut the onion, fennel and lemon into 1/4-inch thick slices. Spread them in the bottom of a baking dish. Put the piece of salmon on top. Brush the olive oil on the salmon, then sprinkle with the salt, pepper and tarragon. Cover the pan with foil and bake for about 30 minutes until the fish is just cooked. The cooking time may vary depending on the thickness of your fish. Cut into individual portions and serve immediately.