This is one dish to live for: yummy, nutritious, perfectly balanced and a fountain of good essential fat – both the omegas.
It is said that when life was good and the food was plenty The Vikings used to eat only the fish head, the best part of fish, and throw the rest.
If you are a non vegetarian this is one of “the must have dishes”.
- One salmon head cut halves. (You can buy at the wet market. Make sure it is salmon; the trout looks like the salmon but the scales are smaller and the taste is of course, different).
- One fennel – the bulb and the stems
- 5 limes
- 10 cherry tomatoes
- Butter (grass-fed), sea salt and cherry tomatoes
Marinate the fish with salt and herbs for at least 30 min before baking.
Preheat the oven (highest temperature, 225C) Grease the tray with butter and place the salmon pieces in the tray, with the skin on top. Bake for 10 min at 225C.
After 10 min add the sliced fennel (1-2 cm thick slices) and bake for another 10 min
Take it out – check if it is cooked – add plenty of sliced butter on top of the fennel, sprinkle dry herbs and throw in a handful of cherry tomatoes and limes for a great visual effect and taste.
Serve hot and eat the skin. (Eat the eyes, too if you can – the best form of vitamin A in a huge amount. My husband loves them. 😉 It is better to eat than throw, bless the fish.)
It goes very well with:
-a mix of brown and white rice (1-2 tablespoon/portion it is enough) and
-Lebanese dressing (paste of garlic, lime juice, certified EVOO and sea salt)
If you follow a ketogenic diet, forget about the rice, just have a second helping.