Whole Salmon with Anchovies & Capers – Rick Stein

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Whole Salmon with Anchovies & Capers - Rick Stein
I cooked the Salmon as a buffet dish for 20 people and even those who said they didn't like anchovies and/or capers enjoyed the salmon and really liked the flavour. Unfortunately, in the pictures the fish is half eaten!
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. In a dish large enough to accommodate the fish, spread out the tomato slices and top with 1/2 the garlic, 1/2 the capers and the thyme.
  2. Lay one side of the fish in the dish on top of the tomato mixture, skin side down and saturate with water, do not have it swimming.
  3. Mix together the mint, 2 of the parsley sprigs, anchovies, the rest of the capers, the rest of the garlic and season well.
  4. Spread mixture over the side of salmon and cover with second side of salmon skin side up.
  5. Brush salmon with oil and sprinkle with chilli flakes.
  6. Cover with foil and bake in a medium hot oven for about 40 minutes until cooked through.
  7. Serve on a warmed plate with the tomatoes and garnish with parsley.
Recipe Notes

On the day I cooked this dish I didn't have any mint so used dill instead, which worked perfectly well. If you don't have parsley to garnish the dish with use dill or even coriander as its spicey.

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