HERB-STUFFED SALMON WITH ROASTED CHERRY TOMATOES

INGREDIENTS: For the herb-stuffed salmon: 3–4 kg whole Norwegian salmon; descaled and filleted, with head on ¼ tsp sea salt 1 tsp. black pepper 2 tbsp. olive oil 4 garlic cloves; peeled and sliced 2 lemons and 1 lime; zested and sliced Handful of fresh herbs such as basil, dill, fennel, oregano, parsley and thyme 2 lemons; halved

For the roasted cherry tomatoes: 2 punnets cocktail tomatoes 1 tbsp. sugar 2 tbsp. olive oil Salt and pepper 1 tsp. paprika 4–5 basil leaves; torn

2–3 sprigs oregano; leaves only 2 bay leaves 12 green olives 1 garlic bulb 2 red onions; peeled and quartered

METHOD: 1. Preheat oven to 140 °C. 2. Place all the ingredients for the roasted cherry tomatoes on a large baking tray and mix together. Roast for 1 hr. Remove from oven and increase heat to 200 °C. 3. Rinse the fish well under running cold water, then pat dry with paper towel inside and out. 4. Make shallow diagonal slices in the flesh with a sharp knife. Season the inside of the fish with salt and pepper, brush with olive oil, then repeat the process for the outside of the fish. 5. Sprinkle the inside with citrus zest, then layer with lemon and lime slices, herbs and a quarter of the roasted tomatoes. 6. Place the fish on a large baking tray, roast for 15 min. then reduce the heat to 180 °C for the next 30–35 min. Add the rest of the roasted tomatoes and the lemon halves to the tray for the last 10 min. to heat through. 7. Allow to rest for 10 min. before serving.

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