SALMON WITH TOMATOES AND COURGETTES

Yields4 Servings
 500 g puff pastry
 800 g salmon fillet
 Olive oil
 Salt and freshly ground black pepper
 4 tbsp basil pesto
 5 black olives roughly chopped
 Handful of fresh basil leaves
 2 ripe tomatoes
 1 courgette, sliced
 150 g mozzarella
 1 egg, beaten
1

Preheat the oven to 200C/Gas 6

2

Roll out the pastry; dust the dish with flour and place the pastry on the dish

3

Drizzle the salmon fillet with olive oil and season with salt and pepper; place on the pastry skin-side down, then spoon the basil pesto over the top and spread to the edges; scatter the olives on top

4

Place the basil leaves on the fish; slice the tomatoes and place them over the basil in the centre of the salmon; layer the courgette slices down on either side of the tomatoes; tear the mozzarella into pieces and scatter on top; sprinkle with salt and pepper and drizzle with olive oil

5

Gather the sides of the pastry and pinch and push them together

6

Brush the pastry edge with the beaten egg

7

Place the baking tray at the very bottom of the preheated oven and place an empty baking tray on the shelf above to protect the top of it from getting too much heat; cook for 35 minutes

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