Tasty Salmon and Fennel Bake


Tasty Salmon and Fennel Bake

Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 4

Tip ~


400g / 14oz potatoes, scrubbed and finely sliced

4 tablespoons olive oil

1 clove garlic, chopped

1 onion, thinly sliced

1 bulb fennel, trimmed and sliced

1 teaspoon fennel seeds

4 medium salmon fillets, skinned

285ml / ½ pint single cream

2 handfuls grated parmesan cheese, plus extra for sprinkling

2 anchovy fillets chopped

Salt and pepper

2 handfuls fresh breadcrumbs

2 lemons, halved


  • Preheat the oven to 200C, 400F and Gas mark 6.
  • Parboil the sliced potatoes in salted boiling water for a few minutes until softened then drain in a colander.
  • Place a 20cm / 8 inch casserole - type pan on a low heat and add the oil, garlic, onion, fennel and fennel seeds.
  • Cook slowly for 10 minutes with the lid on, stirring every so often.
  • Take the pan off the heat. Lay the salmon fillets on top of the onion and fennel mixture.
  • Mix together the cream, parmesan and anchovies, season with salt and pepper and pour over the fish.
  • Toss the potato slices in a little olive oil, salt and pepper and layer these over the top.
  • Place in the oven for 20 minutes, sprinkling with the breadcrumbs and a little grated parmesan 5 minutes before the end.
  • Serve with lemon halves and a green salad.