To suit everyone’s taste for fish! This trio features white, oily and smoked varieties. Ensure the fillets are the same size and thickness, so they all cook in the same time.
Serves 6
2 salmon fillets
2 cod fillets
2 smoked haddock fillets
4 tbsp pesto
1 lime, sliced
300ml crème fraiche
2 tbsp chopped dill
salt and black pepper, as needed
Preparation Time: 7 minutes. Cooking Time: 10 minutes.
1. Line a baking tray with Bake-o-Glide. Place the fish on the tray, spaced equally.
2. Brush each fillet with the pesto and place the lime slices over the fish.
3. Place tray in the oven. CAST OVEN: onto the third runners down in the roasting oven or oven on R6. FAN OVEN: preheated to R6/180°C/375°F. Cook for about 10 minutes. Alternatively, cook in the baking oven on B4 setting or fan oven on B4/160°C/325°F for 12-15 minutes.
4. Place the crème fraiche in a bowl and stir in the dill. Season to taste.
5. Serve the fish with the dill sauce.
