Fennel and Orange Baked Salmon from Leon Happy One-Pot Cooking

A summery delish fish dish. Make sure you cut the vegetables and orange slices to the same thickness to ensure even cooking. From Leon Happy One-Pot Cooking

1 orange (ideally organic and unwaxed), zested and thinly sliced

1 small white onion, thinly sliced

2 heads of fennel (about 600g, outer layers discarded if tough), thinly sliced

2 medium potatoes (about 500g), thinly sliced

½ teaspoon fennel seeds

2 cloves of garlic, minced

3 tablespoons olive oil

4 salmon fillets

2 tablespoons finely chopped

fresh parsley

Salt and freshly ground black pepper

Heat the oven to 180°C/350°F/gas mark 4.

Place the vegetables and orange slices in a large roasting dish. Add the fennel seeds, garlic, a pinch of salt, 1 teaspoon of freshly ground black pepper and the olive oil. Mix well and evenly distribute everything across the dish. Bake in the preheated oven for 30 minutes, turning everything once halfway through. Check that the potatoes are tender and the fennel is soft before adding the salmon – if not, return the dish to the oven for 5–10 minutes.

Coat the salmon with the orange zest, more black pepper and a little salt, then place on top of the fennel mix and put the dish back into the oven for 8–10 minutes, or until the fish is just cooked.

Top with the parsley to serve.