Zesty Roast Salmon & Cod

Name: Zesty Roast Salmon & Cod
Total time: 45 min
Yield: Serves 8
Cuisine: british
Ingredients: 800g thick skinless boneless salmon fillet cut into 8; 800g thick skinless boneless cod loin, cut into 8; 3 tbsp olive oil; 2 oranges zest and juice; 85g raisin; 3 red peppers halved, seeded and each half cut into 3; 3 orange peppers halved, seeded and each half cut into 3; 50g pine nut; large handful flatleaf parsley roughly chopped

3.90 (12)

⏱ 45 mins 🍽 Serves 8 🌶 british ✅ Easy 🏷 Main course

This vibrant British dinner party dish features salmon and cod fillets marinated in orange zest and olive oil, then roasted atop sweet peppers. The fish cooks gently in the oven, staying moist and flaky, while raisins plump in orange juice and pine nuts toast to a golden crunch. Finished with fresh parsley, it's a colourful and flavourful centrepiece for a special supper. The recipe serves eight people and takes just 45 minutes from start to finish.

Ingredients

800g thick skinless boneless salmon fillet cut into 8
800g thick skinless boneless cod loin, cut into 8
3 tbsp olive oil
2 oranges zest and juice
85g raisin
3 red peppers halved, seeded and each half cut into 3
3 orange peppers halved, seeded and each half cut into 3
50g pine nut
large handful flatleaf parsley roughly chopped

Method

Put the fish pieces into a large bowl. Add 2 tbsp of the olive oil and the orange zest, then season generously. Gently toss to coat the fish, cover the bowl, and let it marinate in the refrigerator for 1-2 hours. In a separate small bowl, combine the raisins with the orange juice and set them aside. Preheat your oven to 200C/fan 180C/gas 6.
Take the prepared pepper pieces and place them in a large, shallow ovenproof pan or roasting tray, roughly 35cm in diameter. Drizzle with the rest of the olive oil, season, and toss to coat. Roast in the preheated oven for 30 mins. On a separate shelf, toast the pine nuts on a baking tray for 8-10 mins until they turn golden.
Lay the marinated fish pieces and the soaked raisins over the roasted peppers, pouring any remaining juices from the bowl over the top. Sprinkle the toasted pine nuts evenly across the dish and season with a generous pinch of salt. Return the pan to the oven and cook for 12-15 mins, just until the fish is cooked through. Finish by scattering the chopped parsley over everything and serve directly from the pan.

Nutrition (per serving)

Calories407 kcal

Fat21 g

Saturates3 g

Carbs15 g

Fibre2 g

Protein41 g

Sodium120 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish

DietHealthy