I’m not sure where the tradition came from…something to do with fasting or Jesus or that other guy…..but eating fish has become synonymous with Easter (and also Fridays?). Whatever the reason I’m all for it. Fish is one of the tastiest and healthiest pieces of protein you can pop onto your plate and most people worldwide do not consume anywhere near the recommended amounts. Children in particular really benefit from a piece of oily fish as it is full of omega 3 fatty acids that are essential for their developing brains.
Easter is a time for families to get together and feast (usually on chocolate). This weeks recipe is the easiest fish recipe you will ever make. It uses a full side of salmon, I like to use Ora King from the pristine waters of New Zealand’s South Island, and just 3 other ingredients….it’s really that easy.
Salmon is a gorgeous oily fish. Using the whole side with the skin on and wrapping it up into a parcel (using baking paper and aluminium foil) seals in all the oils and juices and circulates the flavour giving you a beautiful moist side of salmon as the centrepiece of your easter feast.
Serve with this for gorgeous bit on the side….
…..and Enjoy xx
PS…..If you’ve over catered and have some leftover, keep it in the fridge….I’ve got you covered with a recipe for the excess. Stay tuned.
*fresh edit…..I’ve had some requests from people crying out for my salmon supplier so I’m popping in a link for the NZ Salmon website here. Your mouth will thank you.
- Prep Time : 5 minutes
- Cook Time : 25 minutes
- Yield : 8-10
Preheat your oven to 180°C.
Remove the leaves from 2/3 of the sprigs of thyme (reserve the remaining 1/3) and finely chop. In a small glass place the crushed garlic, olive oil and finely chopped lemon thyme. combine to form a herb paste.
On your kitchen bench, roll out around 1 metre of aluminium foil and on top of that place a piece of baking paper that is the same length. Pop the side of salmon lengthwise onto the middle of the baking paper, making sure to leave an even amount free on either side to make a parcel.
Using a butter knife spread the herb paste on top of the salmon in an even layer. Scatter the remaining 1/3 of lemon thyme over the top. Slice the lemons into rounds of 0.5cm thickness and then layer those on top of the lemon thyme to cover the whole fish.
Fold the excess aluminium foil from the ends into the middle and then roll on the long sides to form a parcel, squeezing the foil to help it keep its shape.
Place the salmon parcel on to a baking tray and pop into the oven for 25-30 minutes.
Remove from the oven, allow to rest for 5 mins by which time it should be a little bit cooler and easier to slide from the foil on to a large serving dish.