When searching for today's recipe I thought outside of the south and of the influence in which fish plays in various countries. I wondered if there existed a country where fish cannot be caught. Maybe the extreme deserts and I rationalized aloud, 'where's there water, there are fish' or maybe not. Fish is prepared in so many varying ways, again, depending on the country. Types of fish too vary. But the one thought I continued dwelling on is how easy and fast cooking fish really is. Like most seafood, fish needs to be cooked quickly and with ease or else it will not be any good. Ever had a fish fillet that you couldn't cut with a knife? I've had my share in many restaurants and it's like eating rubberized sponges, that is, if there is any moisture left in it. Fish should be delicate enough that all is required is a fork, at least the fish I am familiar in eating. This recipe is all of the things from above; influenced with a little French cookery, easy to prepare, roasted quickly in an oven to ensure a flaky texture and seasoned perfectly with fresh herbs and lemon. Enjoy!
Roasted Salmon with Lemon Herbs
1/2 cup dry white wine
6 tablespoons extra virgin olive oil, divided
juice of 1/2 lemon
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
Salt and pepper to taste
1 onion, chopped
1 leek, sliced
Rinse the fillets under water and pat dry with paper towels. Place fillets in a bowl and add the wine. Chill for 30 minutes.
Preheat oven to 400 degrees F.
Place 5 tablespoons of olive oil in a small bowl, add lemon juice, herbs, salt and pepper. Stir well and set aside.
On a shallow ovenproof dish, arrange fillets about 1-inch apart.
In a skillet over medium heat, add 1 tablespoon of olive oil, onions and leeks. Cook stirring occasionally for 4 minutes or until slightly softened. Remove from heat and divide mixture over the fillets. Pour the oil mixture over the fish coating the sides as well. Add a spoonful of the wine if desired.
Place dish in the center of oven for 10 minutes or until fish is cooked through.
Plate fish and serve immediately. Salmon prepared this way is delicious with wilted spinach and a potato gratin.