Mary Berry is a culinary maestro, especially when it comes to seafood dishes. Her top-rated fish include her scrumptious fish pie, mouth-watering kedgeree and baked salmon with a parmesan crust. Another seafood dish that deserves a shout-out for its simplicity, speed and flavour is her salmon traybake with roasted vegetables.
This recipe, which serves six, takes less than 30 minutes to prep and just 25 minutes to cook. Mary suggests pairing this dish with some steamed or boiled rice for a more substantial meal, reports .
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Ingredients- 400ml tin full-fat coconut milk
- Two tablespoons Thai red curry paste
- One fresh red chilli, finely diced
- One large garlic clove, crushed
- Two and a half inch piece fresh root ginger, peeled, coarsely grated and then finely chopped
- Two limes, juice only
- Two teaspoons fish sauce
- One cauliflower, cut into small florets
- Two Romano peppers, seeds removed, cut into large pieces
- Three banana shallots, peeled and halved
- Two tablespoons sunflower oil
- One tablespoon runny honey
- 150g baby courgettes, sliced thinly on the diagonal
- Six small salmon fillets, skin removed
- Bunch of Thai basil or fresh coriander, chopped
- Salt and freshly ground black pepper
Begin by preheating the oven to 220C/200C Fan/Gas 7. Then mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl, seasoning with salt and pepper.
Next, distribute the cauliflower, peppers and shallots evenly in a large roasting tin, drizzle with one tablespoon of oil and give it a good stir.
Douse the vegetables with half of the coconut concoction, season to taste with salt and pepper, then drizzle over the honey. Pop it in the oven for 12 to 15 minutes, or until the veggies start to take on a golden hue.
Afterwards, toss the courgettes in the remaining oil, add them along with the salmon to the tin, and spoon over the rest of the coconut mixture.
Give everything a good roast together in the tray for an additional 10 minutes, or until the fish is just cooked through. Bear in mind that every cut of salmon varies in type and thickness, so cooking times will differ each time you prepare it.
You'll know your salmon is perfectly cooked when it begins to flake easily at the gentle prod of a fork. To finish off, simply scatter over the Thai basil and serve up immediately.
