Jamie Oliver fish tray bake and salsa verde

Fish Tray Bake and Salsa Verde
(Adapted from a Jamie Oliver recipe)

Early on in motherhood I discovered the more organized I am, the easier things are. Whether freeing up time to appreciate the precious moments of parenthood that too often fly by in the blink of an eye or handling any challenges along the way, it’s being organized that helps make everything possible. Hence I’m always on the look out for recipes that require lots of organizing and preparation but little executing when the night is upon us. This Jamie Oliver recipe is a vibrant array of flavors and ingredients and does exactly that.

Fish Tray Bake

4 prawns
2 salmon fillets
sea salt
Olive oil
1 handful of basil
1 Bunch of asparagus
2 lemons cut into quarters
1 long red chili
1 clove garlic
1 tin of anchovies
8 cherry tomatoes

To begin with place prawns, salmon, basil, asparagus, lemons and half the anchovies and anchovy oil in a baking dish, add 1 to 2 tablespoons of olive oil (remembering the anchovy oil will be quite sufficient anyhow), season with salt and pepper and toss (for those of you Jamie Oliver fans, get in there with your hands). As Jamie Oliver tells us, most important to this dish is the placement of ingredients; Lemon quarters in the corners, salmon fillets skin facing up, anchovies, tomatoes and asparagus neatly scattered throughout. Cook in a preheated 180 degree oven for 20 to 30 minutes.

Salsa Verde

1 Handful of mint
1 Handful of parsley
1 heaped teaspoon of capers
1 heaped teaspoon of dijon mustard
1 clove of garlic
Remaining half of anchovies and anchovy oil

Place all the ingredients in a food processor and blend until it becomes a paste. Add a dash of red wine vinegar and olive oil to loosen. Serve along side the amazing fish bake. The flavors are incredible together!