Roasted salmon with fennel & lemon

1. Preheat oven to moderate, 180°C.
   
2. Wash and pat dry salmon. Cut a few slits in the thickest part of the fish.
   
3. Combine fennel, onion and garlic in a large baking dish (large enough to hold fish). Place fish on top. Drizzle with oil and season to taste.
   
4. Stuff cavity with fennel fronds, lemon and thyme. Pour wine over. Bake for 35-40 minutes, depending on size of fish, until flesh flakes easily when tested with a fork. Serve with roasted fennel mixture and lemon wedges.

• As a guide for cooking fish, allow 10 minutes cooking for each 2cm "depth" of fish —is the width of the fish at its widest point.

Also in the mag this week:

True life

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