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Ingredientes
- sea salt freshly grnd black pepper
- 2 x 1.1 kg. medium salmon fillets, skin on, scaled and pinboned
- 2 x lemon
- 1 x bunch fresh marjoram
- 1 x bunch fresh dill
- 1 x bunch fresh basil
- 1 x handful stoned black olives
- 1 x bunch flatleaf parsley
Direcciones
- To Assemble:Preheat the oven to 200 C/400 F/gas 6.Cut 5 lengths of string and lay them out on the work surface next to one another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with extra virgin olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of which lay the marjoram, dill and basil, broken up, and the olives.
- Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place one fillet on top of the other, thin end to thick, then tie them together and trim the string.
- Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with extra virgin olive oil, then roughly chop the parsley and sprinkle over the top.
- Bake in the preheated oven for about 20 min.(c) Jamie Oliver 2002http://www.jamieoliver.com
- This is perfect for large numbers of people. Just serve it whole with a few salads.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 10 servings | |
| Calories 467 | |
| Calories from Fat 268 | 57% |
| Total Fat 29.73g | 37% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 132mg | 6% |
| Potassium 849mg | 24% |
| Total Carbs 2.22g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.27g | 0% |
| Protein 45.34g | 73% |
