Daly’s Fish & Seafood Christmas Day Main Course Ideas

By : | 0 Comments | On : November 26, 2018 | Category : Uncategorized

Side of Salmon

A whole salmon fillet can easily serve a crowd and is delicious hot, at room temperature or even cold. …


Lemon, Dill and Baked Salmon Recipe


30g (1oz) butter

2 lemons, thinly sliced

1/2 x 30g (1oz) pack fresh dill

1.2kg (2 1/2lb) side of salmon, skin on

4 fresh (or 6 dried) bay leaves

100ml (3 1/2fl oz) white wine



Preheat the oven to Gas Mark 6, 200°C, fan 180°C.

Put a large sheet of tin foil (large enough to enclose the fish) onto a large baking tray and brush with a little softened butter. Put two thirds of the lemon slices in a single layer in the middle of the foil and top with half the dill.

Put the salmon, skin-side down, on top of the lemons, season well, then top with the rest of the lemon slices, bay leaves and dill. Dot the remaining butter over the top of the fish.

Pull the sides of the foil up around the fish and pour the wine around the salmon. Tightly seal the foil into a parcel leaving a gap at the top to allow the fish to steam.

Bake in the oven for 25-30 minutes, or until the fish flakes easily with a fork. Remove from the oven and open the parcel straight away, as otherwise the salmon will continue cooking in the residual heat. Slice and serve.


Baked Whole Fish (Ask your local store for recommendations)


1 whole fresh fish (1.5kg fish serves four)

2 lemons

1 clementine orange

20g fresh rosemary

Cornish sea salt

Pink peppercorns

Olive oil



Preheat the oven to 190C/375F/gas 5.

Slice the orange and lemons into 5mm rounds and cut fresh sprigs of rosemary ready to stuff the fish.

Ensure the sea bass is clean inside and out, pat dry with kitchen paper and make four or five diagonal cuts into one side of the fish down to the bone. Fill the cuts with slices of lemon, orange and sprigs of rosemary. Put the remaining fruit and rosemary into the cavity of the fish.

Gently transfer the fish into a foil bag or onto a sheet of tin foil. Drizzle over some olive oil and rub the skin with salt and pepper.

Place the foil bag or tin foil sheet onto a baking tray and pop into the oven. Bake for 20-25 minutes, or until cooked through. Remove from the oven and allow to sit for 2-3 minutes, then place onto a serving plate, carefully open and enjoy with steamed winter vegetables.








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