Ingredients

Method

• 4 large baking potatoes, scrubbed and thinly sliced
• Olive oil
• 4 portions salmon trout fillets, skinned (400 – 500g)
• Milled salt and black pepper
For the dressing, mix together:
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 crushed clove garlic
• 1 tablespoon chopped Italian parsley
• 1 tablespoon shredded basil
• 1 tablespoon chopped chives
• 1/3 cup olive oil
• Milled salt and black pepper to taste

Method

Ingredients

Arrange the potatoes in a single layer on an oiled baking pan. Season and brush with oil. Bake at 220ºC, one shelf above the middle, for 20 minutes or until the potatoes are tender.
Reduce the temperature to 150ºC. Place the fish on top and cook for 5 minutes or until just set and still moist.
Spoon the dressing over the fish.
Serve straight out the oven or cooled to room temperature.