Salmon baked with oranges & thyme

Salmon baked with oranges & thyme

By
From
Sicily
Serves
4

Oranges of various types are available most of the year round in Sicily but the most popular, the blood orange Tarocco, can only be found in the winter months. Salmon stands up well to the sweet flavour of orange and, married with the thyme and pepper, this incredibly simple dish becomes more impressive than the sum of its parts.

Ingredients

Quantity Ingredient
2 sweet oranges
4 salmon fillets
a few sprigs thyme, leaves stripped
salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
100ml white wine

Method

  1. Preheat the oven to 180°C. Cut away the skin and all the white pith from the oranges. Neatly cut the segments from between the membrane and set aside, collecting any juice in a bowl. Make four cuts into the salmon fillets at a 45 degree angle, stopping 1 cm short of the skin. Insert an orange segment into each cut and put the fillets (skin side down) into an ovenproof dish. Scatter over the thyme leaves and season the fish with salt and plenty of pepper. Pour over the reserved orange juice, olive oil and wine. Scatter any remaining segments of orange around the fish. Bake for 20 minutes or until the fish is firm to the touch and cooked through. Serve hot with the Purple Sprouting Broccoli or the Couscous Salad.
Tags:
Italy
Italian
Sicily
Sicilian
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