1 whole side salmon, skin on, pin bones removed
2 packed cups parsley leaves
½ cup coarsely chopped chives
1 punnet cherry tomatoes
2 tbsp capers
2 cloves garlic
salt and ground black pepper, to taste
2 tbsp extra virgin olive oil
watercress sprigs, to serve
10-12 mint leaves (optional)
1 cup neutral oil
1 tbsp dijon mustard
½ tsp salt
ground black pepper, to taste
Place fish in a large, shallow oven dish lined with baking paper for easy clean-up. Finely grate the zest of 1 lemon over the top. Finely slice the other lemon and arrange slices down the centre of the fish. Arrange tomatoes around the fish.
When ready to cook, preheat oven to 240°C fanbake. Season fish and tomatoes with salt and pepper and drizzle with olive oil. Roast until just cooked through (about 12 minutes, depending on size). The flesh should give and not bounce back when gently pressed, or a skewer inserted into the thickest part should meet no resistance.
While fish is cooking, make Salsa Verde by whizzing all ingredients in a blender or food processor until smooth. Remove cooked fish from the oven and allow to rest for 5 minutes before sliding onto a serving platter with the tomatoes and pan juices. Squeeze the juice of the zested lemon over the fish and garnish the platter with watercress. Drizzle with a little Salsa Verde and serve the rest in a jug on the side.
To take the stress out of Christmas dinner prepare this dish in advance. The Salsa Verde can be made up to a week ahead and kept in a jar in the fridge. The salmon and tomatoes can be arranged on the tray then covered and chilled for up to 8 hours.