members recipes

Ingredients
2 medium fennel bulbs
2 tbsp chopped flat-leaf parsley
zest and juice 1 lemon
175g cherry tomatoes
1 tbsp olive oil
2 salmon fillets , about 175g each
few black olives ( optional )

Method
Heat oven to 180C/fan 160C/gas 4 . Trim the fronds from the fennel and set aside . Cut the fennel bulbs in half , then cut each half into 3 wedges . Cook in boiling salted water for 10 minutes , then drain well . Chop the fennel fronds roughly , then mix with parsley and lemon zest .

Spread the drained fennel over a shallow ovenproof dish , then add the tomatoes . Drizzle with olive oil , then bake for 10 minutes . Nestle the salmon among the veg , sprinkle with lemon juice , then bake 15 minutes more until the fish is just cooked . Scatter over the parsley and serve .