Jamie Oliver's Fish Tray Bake

I confess to being all bah-humbug when I first watched Jamie Oliver’s 30 Minute Meals. While I liked some of the recipes the idea of a race-to-the-finish meal being cooked and on the table in thirty minutes seemed like a gimmick. It annoyed me that this time didn’t account for all the prep you need to do to get his recipes cooked in thirty minutes, nor did it factor in the clean up after using every gadget and appliance in the kitchen so as to speed up every step of the process. I did buy the book though, because the recipes were good like his recipes generally are, but planned on skipping the stopwatch mentality.

This recipe is adapted from one in that book. ย I made a few small changes, skipped the chilli and tomatoes and swapped the pancetta for chorizo. I baked it rather than grilled it but next time I will grill it as the skin just didn’t crisp up as much as it could have. I served this with chips, a green salad, and Jamie’s Bloody Mary Mussels, also from the same book. {Mussels with Tabasco and vodka? Delicious!}

Please note: these are the quantities I used, but this recipe is super adaptable, so it’s easy to change the quantities to suit.

Ingredients:

  • five salmon fillets, scaled, skin on, and pin boned
  • 2 bunches of asparagus, woody ends removed
  • 2 spring onions or one small brown onion, quartered
  • 4 cloves of garlic, peeled and crushed
  • one sprig of fresh rosemary
  • 2 chorizo sausages, thickly sliced
  • sea salt, pepper
  • extra virgin olive oil
  • 12 large green prawns, peeled with the tail left on and butterflied
  • To serve: salsa verde {combine some finely chopped parsley, lemon zest, and olive oil}.

What you do:

  • Heat the oven to very hot, about 240 C, or if your oven has the FAN GRILL option use that with a high heat. In a large baking dish or tray combine all the ingredients except the prawns. Season well with the salt and pepper and make sure the salmon is well coated with olive oil and is skin side up.
  • When the oven is ready put the baking dish in on the higher shelf, and cook for fifteen minutes. After fifteen minutes put the prawns in, making sure to nestle them in among the salmon and vegies so they have maximum contact with the base of the baking dish. Sprinkle a little salt over the prawns. Return to the oven and cook for another five minutes.
  • Just before serving drizzle some salsa verde over all the fish and vegies in the tray. Serve with chunky chips, a garden salad, and some lemon wedges.

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