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Baked Salmon with Fennel and Tomatoes<\/strong><\/span><\/em><\/span><\/p>\n 3 medium fennel bulbs<\/p>\n 2 tbsp chopped flat leaf parsley<\/p>\n zest and juice of 2 lemons<\/p>\n 275g cherry tomatoes<\/p>\n 2 tbsp olive oil<\/p>\n 4 salmon fillets, about 175g each<\/p>\n few black olives<\/p>\n Heat oven to 180C. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for about 10 minutes. Drain well. Chop the fennel fronds roughly and mix with the parsley and lemon zest. Spread the boiled fennel over a shallow dish, then add the tomatoes. Drizzle with olive oil, then bake for about 10 mins. Nestle the salmon among the vegetables, sprinkle with the lemon juice, then bake for a further 15 mins until the fish is cooked. Scatter over the parsley, season and serve. Serve with buttered boiled new potatoes and a simple green vegetable<\/p>\n <\/p>\n Baked Salmon with Fennel and Tomatoes 3 medium fennel bulbs 2 tbsp chopped flat leaf parsley zest and juice of 2 lemons 275g cherry tomatoes 2 tbsp olive oil 4 salmon fillets, about 175g each few black olives Heat oven to 180C. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-2YF","jetpack-related-posts":[{"id":3638,"url":"http:\/\/wenvoe.org.uk\/?p=3638","url_meta":{"origin":11449,"position":0},"title":"Cod Loins with Fennel, Olives, Capers and Lemon Potatoes","author":"Alan Williams","date":"25th August 2017","format":false,"excerpt":"\u00a0 Cod Loins with Fennel, Olives, Capers and Lemon Potatoes 4 good sized cod loins, skinned and boned 2 medium sized fennel bulbs 3 medium shallots the juice and zest of one large lemon 2 tbsp capers, drained and chopped 2 tbsp black pitted olives, thinly sliced 1 large clove\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4490,"url":"http:\/\/wenvoe.org.uk\/?p=4490","url_meta":{"origin":11449,"position":1},"title":"Fish Recipes","author":"Alan Williams","date":"28th April 2018","format":false,"excerpt":"\u00a0 White Fish with Sweet and Sour Peppers 1 tbsp olive oil 3 mixed peppers, deseeded and finely sliced 1 fennel bulb, finely sliced 2 large garlic cloves, finely sliced 50ml white wine vinegar zest and juice of 1 large orange handful of chopped parsley + extra to serve 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4205,"url":"http:\/\/wenvoe.org.uk\/?p=4205","url_meta":{"origin":11449,"position":2},"title":"Vegetable Side Dishes","author":"Alan Williams","date":"27th January 2018","format":false,"excerpt":"\u00a0 Vegetable Side Dishes. Fennel Gratin 4 large fennel bulbs pinch grated nutmeg 1 large clove of garlic, finely chopped 200ml double cream 50 \/ 75g parmesan cheese, grated Heat oven 180C. Trim the fennel tops, then cut into wedges. Boil in salted water for about 5-6 mins, drain well.\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11883,"url":"http:\/\/wenvoe.org.uk\/?p=11883","url_meta":{"origin":11449,"position":3},"title":"Chicken, Red Pepper & Almond Tray Bake","author":"Alan Williams","date":"7th July 2022","format":false,"excerpt":"Chicken, Red Pepper & Almond Tray Bake 500g boneless chicken thighs 3 medium red onions, cut into thick wedges 500g small baby new potatoes, cut into thick slices 2 red peppers, deseeded and cut into slices 2 cloves of garlic, finely chopped 1 tsp each ground cumin, smoked paprika and\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4287,"url":"http:\/\/wenvoe.org.uk\/?p=4287","url_meta":{"origin":11449,"position":4},"title":"Cheese Tartlets and Fishcakes","author":"Alan Williams","date":"27th February 2018","format":false,"excerpt":"\u00a0 Leek and Goat's Cheese Tartlets 4 med leeks, trimmed, halved and finely sliced large knob of butter 2 tbsp thyme leaves and 4 nice sprigs 375g block of puff pastry 4 good slices goats cheese [with rind] truffle oil or walnut oil [optional] Wash the leeks and drain. Heat\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2352,"url":"http:\/\/wenvoe.org.uk\/?p=2352","url_meta":{"origin":11449,"position":5},"title":"Fish Pie with Lemon and Herb Mash","author":"Alan Williams","date":"3rd February 2017","format":false,"excerpt":"\u00a0 \u00a0 Fish Pie with Lemon and Herb Mash \u00a0 Approx 1kg maris piper potatoes 60g unsalted butter 350ml semi skimmed milk 1 lemon zested 2 tbsp dill, finley chopped 1 tbsp flat leafed parsley chopped 3 med leaks, thinley sliced 3 med carrots, quartered and chopped 60g plain flour\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11449"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11449"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11449\/revisions"}],"predecessor-version":[{"id":11450,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11449\/revisions\/11450"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11449"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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