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.
1 AGA ceramic baking tray
2 fillets of salmon
2 fillets of cod
1 fillet of smoked haddock
3-4 tsp pesto sauce
1 lime, sliced
Dill sauce, made with a tub of crème fraiche mixed with 2 tbsp chopped dill
1. Place the fish on the ceramic baking tray, equally spaced. Brush each fillet with some pesto and strew the lime slices over the fish.
2. Slide the baking tray onto the second runners down in the roasting oven and cook for 8-9 minutes. Alternatively, slide the baking tray onto the second set of runners down in the baking oven and cook for 12-15 minutes.
3. Serve the fish with a cold dill sauce.
Cook in the oven set at 200°C (400°F), Gas Mark 6 for about 10-12 minutes