Baked Fish

Succulent baked salmon fillets

Prep Time 15 min
Cook Time 15 min
Serving Size 4
Recipe Type Microwave Oven

Baked Fish is a testament to the elegance and simplicity of preparing seafood. Celebrated for its health benefits and rich flavours, it stands out for its versatility and ease of preparation. Salmon is revered for its omega-3 fatty acids and robust pink flesh and transforms into a delectable feast when baked with the right blend of seasoning and herbs. Baking salmon fillets in the oven encapsulates the essence of modern cooking, marrying convenience with nutritional goodness. The gentle heat of the oven coaxes out the salmon's natural oils, ensuring each bite is moist and tender. This method preserves the intrinsic flavours of the fish and allows for a harmonious melding with ingredients like lemon, herbs, and spices.

Ingredients

2 Salmon Fillets
2 tbsp Olive Oil
2 cloves Garlic, minced
1 tsp Lemon Zest
2 tbsp Lemon Juice
1 tsp Dried Oregano
1 tsp Dried Thyme
Salt and black pepper, to taste
Lemon slices (for garnish)
Fresh parsley, chopped (for garnish)

Method

Select both the top heater and super grill programs to preheat your oven to 200°C.
Pat the salmon fillets dry with paper towels. Place them on a baking tray lined with aluminum foil or parchment paper.
Marinade
In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, salt and black pepper.
Brush the salmon fillets with the prepared marinade, making sure to coat them evenly.
Bake the salmon in the preheated oven for about 15 minutes or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary depending on the thickness of your fillets.
Once the salmon is cooked, remove it from the oven.
Garnish with lemon slices and chopped fresh parsley for added freshness and flavour.
Serve the baked salmon fillets hot, either on their own or with sides such as steamed veggies, rice or a fresh salad.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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