Possum’s Recipe Book

SubstituteWhite Fish Fillet if Salmon is unavailable Photography by J C Hugo Richardson

Roast Salmon With Chive Butter And Courgettes                       

Serves 4

4 salmon fillets
25g butter – melted
1 ½ tbsp. olive oil
450g courgettes – finely sliced
2tbsp olive oil
Small handful basil
Small handful coriander
Small handful sage
Sea salt
Black pepper
100g butter
3tbsp freshly chopped chives
 
Method
 
Pre-heat oven to 180C(Fan)
 
Place individual fish fillets onto grease proof paper and 
spread melted butter and oil over. 
Wrap in paper around the fish and place on a baking tray.  
Bake in oven for about 10mins, check to see if cooked through.
 
Melt butter in fry pan and add courgettes and coat well. 
Cook for 4-5mins or just beginning to soften. Add fresh herbs. 
Season with salt and pepper. Put into hot serving dish and keep warm.
Make chive butter by melting the butter in a small saucepan and 
adding the chives.
 
To serve share the courgettes between 4 plates and place the fish on top. 
Drizzle a little chive butter over.
Serve with chive butter on the side.

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